Malolactic Bacteria

Derived from its research on malolactic fermentation, LAFFORT has selected different bacterial strains for their oenological aptitudes and has developed production and inoculation procedures specific to each. LAFFORT’s

strain-production technology combination provides professionals with optimal MLF control at competitive prices.

Which bacterial strain for which wine?
* during the first few days of AF, must pH drops to 0.2 units. This parameter is to be taken into account when selecting the strain.

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