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FREEZE-DRIED FRESH CULTURE OF LACTIC ACID BACTERIA FROM THE OENOCOCCUS OENI STRAIN

The use of selected lactic bacteria is an indispensable practice in the conduct of malolactic fermentation in a modern production protocol. Spontaneous development leads with high probability to the proliferation of unknown bacterial species, with the danger of producing dangerous metabolites, including for example the biogenic histamine, putrescine and cadaverine amines.

MALOFIN PLUS, besides not producing undesirable secondary metabolites, ensures regular and complete malolactic fermentation, with rapid malic degradation. The absence of species of the genus Brettanomyces has been certified. Recommended for the preparation of structured red wines and quality white wines.

Biological characteristics: MALOFIN PLUS is a highly concentrated cellular bacterial culture that has undergone a preadaptation cycle in the final production process. Cell membranes have been stimulated to produce stress proteins, suitable for resistance to adverse wine conditions, high tolerance to alcohol and acidity, which also guarantees high rates of malic degradation.

Admitted to organic oenology