Home About Us News Products Links Contact Us
FERMENTATION TECHNOLOGY

ViniBacti/MaloBacti™ – UNIQUE MLF CULTURES
Our continued research and development has resulted in the discovery of new and improved strains of our unique MLF starter cultures. We will be switching over from the original strains as the new strains come into production.

Special Adaptation Procedure
Our easy-to-use activation procedure body builds the MLF bacteria before inoculation into the wine. The special pH adaptation test ensures the bacteria are viable before addition to the wine and uses ONLY non-chlorinated water for the reactivation, NO wine! Our adaptation process provides security, reliability and a faster completion of the MLF.

VB 111 → MaloBacti™ CN1
This unique “Citric acid Negative” freeze-dried bacteria strain performs malo-lactic fermentation without the degradation of citric acid.
• NO formation of diacetyl
• NO production of buttery flavours
• ZERO increase in volatile acidity
• Protects varietal characters and flavours after the MLF
• MLF can be stopped at any stage
• Recommended for co-inoculation
• Useful for botrytis infected wines
• Allows MLF on aromatic whites
Example of Citric Acid Degradation During Maloactic Fermentation in Pinot Noir
Click to enlarge
VB 222 → MaloBacti™ HF2
This unique freeze-dried bacteria strain has a “High Fermentation capacity” to conduct a fast malo-lactic fermentation in extreme conditions.
• Very rigorous and tolerant strain
• Alcohol tolerant up to 16% vol.
• Tolerant down to pH 2.9
• Outstanding performance to conduct a fast MLF
• Exceptional fruity flavour profile
• Recommended for co-inoculation
• Special ability to reduce vegetative characteristics
Example of Malolactic Fermentation in Chardonnay
Click to enlarge
  Visit our Food & Beverage Ingredients site I Visit our main site