A highly tolerant strain, which can perform under the most difficult winemaking conditions such as very high alcohol as well as low pH.
Improves wine aroma complexity and mouthfeel, has good implantation and helps to secure and preserve wine quality.
Has the capacity to achieve malolactic fermentation for red and white wines in limiting conditions for pH, alcohol, SO2 and temperature.
A secure and efficient strain which tolerates low pH or high alcohol conditions and is reliable in white, red and rosé wines.
MCBB is a very efficient malolactic bacteria for white wines, that is able to produce high concentrations of diacetyl when inoculated at the end of alcoholic fermentation.
The ideal bacterial strains for conducting MLF in low pH wines, such as sparkling wine.
A mixed MLF starter culture for coinoculation, contributes to added aroma complexity and is compatible with micro-oxygenation.
Developed to optimise the active bacterial culture and shortens the lag phase, to quickly degrade malic acid content.
An efficient Oenococcus oeni wine bacterium which can perform under the most difficult winemaking conditions, such as low temperatures.