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Unique strains for natural colour, aroma and flavour stability

MaloBacti MLF Bacteria represent a unique range of freeze-dried MLF starter cultures of Oenococcus oeni possessing special attributes that provide winemakers with added choice and flexibility in both application and outcome. MaloBacti MLF bacteria are not only selected for their efficient degradation of malic acid, but primarily to provide winemakers with different tools to manage the desired flavour and aroma profile of their wine.

Special Activation Feature

Once activated correctly (pH < 3.6) the fully viable bacteria suspension can be placed in a refrigerator at 4-5ºC for five days without any loss of cell count. This gives winemakers the flexibility to activate a larger suspension of bacteria and use it over the course of a week.

Simply remove the suspension from the fridge and measure out the volume required i.e. 90ml per barrel. Place remaining suspension back in fridge. Stir measured out suspension and let it warm to wine temperature, then inoculate.

Zert, Nr.: 4-01612-2014

Can be used in organic winemaking according to following regulations: (EG) Nr. 834/2007 and (EG) 889/2008.

MaloBacti Activity Window

Choosing the right MLF starter culture

MLF Starter Cultures for an Effective Flavour Management

MaloBacti starter cultures not only allow a reliable and easy MLF in wine, but also provide a characteristic aromatic profile for the sophisticated flavour management in modern winemaking.

The picture shows the aromatic profiles of the different MaloBacti MLF starter cultures in wine. HF2 and AF3 show quite balanced aromatic profiles, AF3 with a focus on black berries, HF2 with more emphasis on red berries. CN1 strongly enhances the varietal character of the terroir and pronounces flavours of red berries. None of the three strains show any undesired buttery diacetyl flavour.

MaloBacti Products


Activation Instructions


MLF “Pied de Cuve”


MaloControl BIO

Special nutrition supplement for the support of MLF bacteria metabolism

Stuck or sluggish malolactic fermentations (MLF) are still present problems in the wine industry. The reasons for sluggish MLFs are multiple. The main inhibitory factor is an elevated SO2 content in the subject wine. Elevated levels of SO2 evolve from the primary fermentation due to the lack of essential nutrition. To overcome this problem 2B has developed MaloControl to balance the nutrition for the MLF bacteria.

MLF bacteria have a specific requirement of nutrition that is different to yeast. This specific nutrition requirement is an important factor when considering a successful MLF.

Addition Guide

Improves bacteria metabolism and absorbs inhibitory substances, recommended for:

  • Harsh wine conditions e.g. >15% alc; pH < 3.2; TSO2 >40ppm.
  • Nutrient deficient fruit – low YANs, disease, dry-grown.
  • Wines with previous MLF difficulties and for re-inoculations.
Condition Dosage
Wines from ave. YAN vineyards > 120 ppm YAN 4 g/hL
Wines from low YAN vineyards < 120 ppm YAN 8 g/hL


  • Provides a balanced combination of all essential amino acids and trace elements for MLF bacteria.
  • Absorbs inhibitory substances in the base wine (e.g. medium chain fatty acids).
  • Diminishes the typical MLF character in all wines.
  • Low dosage rate due to high concentration of supplements.


MaloControl is a special purified yeast preparation that contains a blend of naturally derived vitamins and trace elements. The special purification process ensures a microbial integrity. MaloControl is GMO free. Shelf life is max. 24 months at 15ºC, if stored under cool and dry conditions.

MaloControl Application

Technical Papers