A crucial step in the winemaking process, malolactic fermentation has a huge influence on the analytics and flavour characteristics of a wine. By seeding the wine’s microbial ecosystem with a selected, active, and controlled microorganism, you help prevent the development of undesirable yeast and bacteria at the end of the alcoholic fermentation process. You additionally prevent any flavour or hygiene defects (volatile acidity, volatile phenols, biogenic amines, etc.). Handled correctly, MLF can also be used to reduce the need for SO2 in the wine.
Thanks to our research into malolactic fermentation, LAFFORT has selected a variety of bacterial strains for their effects and benefits in winemaking. The LACTOENOS range combines these strains with specific production and inoculation processes, allowing professionals to control their MLF as accurately as possible.