Malolactic fermentation (MLF) in winemaking, is often considered a simple conversion process of malic acid into lactic acid, operated by Oenococcus oeni bacteria. However, malolactic bacteria in malolactic fermentation represent the final opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity, and

improve balance and structure of wine. Even though

winemaking bacteria are fundamental for the success

of MLF, there are other important factors to consider,

such as wine conditions, choice of ML strain and

preparation of the inoculum. Enartis offers a complete

portfolio of malolactic bacteria for wine and nutrients

for an easy, clean and successful MLF also in very

difficult conditions.