Malolactic Bacteria
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The product is unavailable in the catalogML Viniflora OenosAll purpose freeze dried bacteria. This is a direct addition malolactic culture.*OUR MOST POPULAR ML*
Package sizes: up to 250L, up to 2500L, up to 25 000L
Please note: VIniflora Oenos (250L) has been replaced by Viniflora 2.0 (250L) 12401-00250. Viniflora 2.0 fits the same specifications as Viniflora Oenos, but has been selected for even faster malolactic fermenation.
- Strain selected for its overall exceptional performance- Performs fast and clean malolactic fermentation in most wines.- Can be used in both red or white wines- Yields a clean and classic flavor profile.Always shipped with an icepack. No weekend shipments. -
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Supports ML fermentations. Use with any bacteria.
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Species: Oenococcus oeni blend
Profile: Blend recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.
Metric Temperature Range: 13-35 °C
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Lactiplantibacillus Plantarum (formerly Lactobacillus plantarum) to reduce the risk of VA increase ML Prime is a new concept of freeze-dried starter culture of a powerful Lactobacillus plantarum with very high malolactic activity and no risk of volatile acidity (VA) production.
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Nutrient for Malolactic Fermentation., Winery and quantity discounts are available
MicroEssentials is strongly recommeded for white wines and red wines that present challenging conditions (i.e. high SO2, high alcohol, low pH) or varietal wines that are notoriously difficult to put through malolactic fermentation
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Now you get double the pitch with PurePitch® Next Generation. PurePitch® Next Generation has an improved proprietary film designed specifically for White Labs and allows for one-way off-gassing to reduce product inflation and deliver higher yeast health and longer shelf life.
Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. This liquid culture is available in a vial to inoculate 6 gallons.
Please note: White Labs recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria.
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Malolactic Bacteria - MBR 31
Lalvin 31 was selected from the Institut Technique du Vin (I.T.V.) France wine bacteria culture collection for its capacity to achieve good and reliable malolactic fermentation (MLF) under stressful wine conditions, such as low pH or low temperature.
In red wines, Lalvin 31 is a suitable Malolactic Starter Culture to use in spicy and red fruit-driven wines with good tannin structure.
In white wines it is known for a slight buttery contribution while enhancing varietal fruit, increased body and length of finish.
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Cell count min.: 1.0E+11 cfu/g
Dosage: 1 pouch for 2500L
Viniflora® CH11 is an Oenococcus oeni isolated from cool-climate wines. Viniflora® CH11 was specificly selected for wines fermented at low temperature and low pH. However, Viniflora® CH11 can also be used in moderate pH wines, where it will gives high-speed malolactic fermentation.
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ML Viniflora CH-16
Direct addition, freeze dried malolactic culture. For high alcohol red wines.
- Specially selected for its consistency in conducting fast malolactic fermention
- Sized for 250L/66gal
- High fermentation speed and a low production of volatile acidity- maximum alcohol is 16%- minimum ph level is 3.4- selected from petit syrah from the Russian River, CA -
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Malolactic Bacteria - MBR VP41
The very good implantation, high alcohol and SO2 tolerance of MBR® 41 make it a reliable malolactic fermentation (MLF) culture to use when a significant impact on wine structure is desired, especially when using security yeasts for the primary fermentation that are producing high levels of total SO2.
VP 41 is also noted to produce far more of a fruity character, rather than butter, in fermentation. With a low production of Amines and Diacetyl, this strain is quickly becoming popular with winemakers.
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Freeze dried, direct addition ML
Viniflora CH-35 - has been selected for its superior performance and capability to perform malolactic fermentation in difficult white wines. This strain is the perfect match for rose and white wines but can also be used with success in red wines.- maximum alcohol 14%- minimum ph 3.0- maximum SO2 addition before alcoholic fermentation is 50ppm -
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Malolactic Bacteria - PN4- 2500L
O. oeni adapted to high SO₂; positive aroma impact
- Enoferm BetaTM was isolated in the Abruzzi wine region in Italy.
- This strain is pH tolerant to 3.2, total SO2 to 60 ppm, temperature to 14ºC(57ºF) and alcohol to 15% (v/v).
- The name Beta comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot.
- Benefits from the addition of a malolactic nutrient.
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