{"id":20696,"date":"2017-05-12T04:52:22","date_gmt":"2017-05-12T03:52:22","guid":{"rendered":"http:\/\/www.kauriwine.com\/?page_id=20696"},"modified":"2025-11-11T11:57:06","modified_gmt":"2025-11-10T22:57:06","slug":"mlf-bacteria","status":"publish","type":"page","link":"https:\/\/www.kauriwine.com\/nz\/mlf-bacteria\/","title":{"rendered":"MLF Bacteria"},"content":{"rendered":"

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MaloBacti MLF BACTERIA<\/strong><\/h2>\n

Unique strains for natural colour, aroma and flavour stability<\/h4>\n<\/div>
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MaloBacti CN1<\/a><\/h4>
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MaloBacti HF2<\/a><\/h4>
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MaloBacti AF3<\/a><\/h4>
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MaloControl BIO<\/a><\/h4>
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MaloBacti HF2 Direct Inoculation<\/a><\/h4>
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MaloBacti AF3 Direct Inoculation<\/a><\/h4>
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MaloBacti CN1 Direct Inoculation<\/a><\/h4>
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MaloBacti\u2122 <\/span>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\u2122 <\/span>MLF bacteria are not only selected for their efficient degradation of malic acid<\/strong>, but primarily to provide winemakers with different tools to manage the desired flavour and aroma profile<\/strong> of their wine.<\/p>\n<\/div>

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Zert, Nr.: 4-01612-2014<\/em><\/p>\n<\/div>

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Can be used in organic winemaking according to following regulations: (EG) Nr. 834\/2007 and (EG) 889\/2008.<\/em><\/p>\n<\/div>

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MaloBacti Activity Window<\/p>\n

Choosing the right MLF starter culture<\/strong><\/p>\n<\/div>

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MaloBacti\u2122 Flavour Management<\/p>\n

MaloBacti\u2122 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.<\/p>\n<\/div>

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The picture shows the aromatic profiles of the different MaloBacti\u2122 <\/span>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.<\/p>\n<\/div>

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MaloBacti Products<\/h6>COMPARISON<\/div><\/div>
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Activation Instructions<\/h6>IMPORTANT!<\/div><\/div>
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MLF Reinoculation<\/h6>PROTOCOL<\/div><\/div>
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Flavour Management<\/h6>PAPER<\/div><\/div>
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Co-inoculation for Successful MLF<\/h6>PAPER<\/div><\/div>
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MaloControl BIO<\/h2>\n

Special nutrition supplement for the support of MLF bacteria metabolism<\/strong><\/p>\n

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<\/sub> content in the subject wine. Elevated levels of SO2<\/sub> evolve from the primary fermentation due to the lack of essential nutrition. To overcome this problem, 2B has developed MaloControl\u2122 to balance the nutrition for the MLF bacteria.<\/p>\n

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.<\/p>\n<\/div>

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Addition Guide<\/p>\n

Improves bacteria metabolism and absorbs inhibitory substances, recommended for:<\/p>\n