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Lalvin Bacchus Malolactic |
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Malolactic Fermentation (MLF) has become more prevalent with the trend to reduce the use of sulfur dixoxide in the must and to make wines with lower acidity and great complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine.
Bacchus is the culture of choice for many professional winemakers in red and white wines,where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18°-24°C (64°-75°F).
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