Oenological bacteria for rapid and safe malolactic fermentation
The management and control of malolactic fermentation are very important aspects. Increasingly, wine producers prevent this enzymatic process from occurring spontaneously in an uncontrolled manner as it does, for example, in the spring.
For this specific need, Dalton has developed the MALOBACT RANGE - Fresh liquid cultures based on Oenococcus oeni and specific nutrients, used in malolactic fermentation.
For this specific need, Dalton has developed the MALOBACT RANGE - Fresh liquid cultures based on Oenococcus oeni and specific nutrients, used in malolactic fermentation.
The inoculation of Oenococcus oeni bacteria selected by Dalton produces important benefits
Fast and safe malolactic fermentation
The highly charged liquid formulation, complete with all specific nutrients, results in a reduced latency and fermentation vigour which, working in co-inoculum, allows the MLF to be terminated before racking.
Elimination of hydration and pre-activation phases
Oenococcus oeni bacteria are ready to use. They are added directly without any preliminary preparation either in the must (in the case of co-inoculation) or in the wine (in the case of sequential inoculation).
Inhibition of the growth of undesirable bacteria
Malolactic bacteria perform a function of inhibiting the proliferation of unwanted bacteria, preventing organoleptic deviations and off-flavour development. Thanks to their specific metabolism, they can contribute to reducing herbaceous notes, increasing aromatic complexity and improving the structure (understood as roundness and smoothness) of the wine.
