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Eastern Canada: 905-562-0142
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Western Canada: 778-476-7755
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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.
Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines. Very low production of volatile acidity and diacetyl. Robust strain over a wide spectrum of pH, alcohol, SO2 and temperature for all types of wine. Phenol-negative bacterium: absence of cinnamoyl esterase acitivity, thus avoiding the production of volatile phenol precursors by Brettanomyces.
Oenococcus oeni strain specifically selected for high alcohol wines. To be pre-acclimatised.
Acclimatised Oenococcus oeni strain intended for direct inoculation of white, rosé and red wines.
Oenococcus oeni strain with particular resistance to acidity, and its reactivator.
Oenococcus oeni strain for direct inoculation of red wines.
Lactic acid bacteria activator facilitating the start of the malolactic fermentation (MLF) and accelerating the kinetic.