BACCHUS
MALOLACTIC BACTERIA $8.95 The role of malolactic
fermentation (MLF) bacteria on wine quality has increased due to world
winemaking trends to reduce the use of sulfur dioxide in the must and to
make wines with lower acidity and greater complexity. Thus, the control
of bacteria and malolactic fermentation aims to minimize the risks and
maximize the positive contributions of a MLF. Lallemand has made
malolactic bacteria cultures since the mid 1980s to help wine makers control
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 pro wine makers in red and white
wines, where a positive contribution of complexity, mouth feel 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 6 gallons (23 L), add Bacchus immediately after the alcoholic
fermentation is complete and the wine temperature is 64°-75°F (18°-24°C).
What
makes White Labs Liquid Yeast Different? Liquid yeast has many advantages
over dried yeast. The variety of liquid strains is much greater, but what's
most important is the flavor profile. Most home winemakers would agree
that wine made with liquid yeast is superior in flavor. To make home winemaking
even easier, White Labs produces vials of liquid yeast culture that is
ready to inoculate the juice
WLP675
MALOLACTIC BACTERIA for 6 gallons
$9.95 ea.
The role of malolactic fermentation
bacteria on wine quality has increased due to world winemaking trends to
reduce the use of sulfur dioxide in the must and to make wines with lower
acidity and greater complexity. Thus, the control of bacteria and malolactic
fermentations aims to minimize the risks and maximize the positive contributions
of a MLF. Add directly to wine after first racking.
