Malolactic Bacteria

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Please note: VIniflora Oenos (250L) has been replaced by Viniflora 2.0 (250L) 12401-00250.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.

Supports ML fermentations. Use with any bacteria.

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

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.

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

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.

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.

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.

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

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.

Freeze dried, direct addition ML

Malolactic Bacteria - PN4- 2500L

O. oeni adapted to high SO₂; positive aroma impact

• Enoferm Beta^TM 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.