BACTERIA

The management of malo-lactic fermentation is an absolute requirement of modern winemaking in order to ensure the highest levels of quality in the finished wine. Laffort Oenologie was amongst the first suppliers of commercial strains of lactic acid bacteria for oenological use. Some strains of Oenococcus oeni (for example, B16 for white wines) required a strict preparative protocol involving several steps over days. More recent strains offered by Laffort Oenologie, such as Lactoenos Instant SB3 can be used virtually instantly, without the requirement for adaptation to the environment. The latest development is Lactoenos 450 PREAC, which is a pre-acclimatized bacteria to optimize its survival at the inoculation. Lactoenos strains are selected and developed jointly by SARCO and the Faculty of Oenology at the University of Bordeaux.

 

 

MICROENOS

 

MICROENOS B16 STANDARD: : Specifically adapted to conduct malo-lactic fermentation in white wines.

 

LACTOENOS SB3

 

Selected by the Faculty of Oenology at the University of Bordeaux and SARCO from a collection of 550 bacterial strains.

The new generation strain LACTOENOS SB3 exhibits:
• Superior fermentation rates – a high rate of malo-lactic activity.
• Low production of volatile acidity (VA).
• High viability over a broad range of physio-chemical conditions, such as alcohol levels up to 15% and a pH down to 3.15.
• Broad compatibility with commercial yeast strains.

 

LACTOENOS SB3 does not produce histamine (biogenic amine), making this strain important for upcoming regulations on allergens.

LACTOENOS SB3 is aromatically neutral, allowing the varietal aromas and fruit of the wines to dominate.
This strain’s characteristic aromatic neutrality protects

 

LACTOENOS 450 PreAc

 

Lactoenos 450 PreAc associates a strain of Œnococcus oeni specially selected, its exclusive process of production and its optimized acclimatization.

 

450 strain is remarkable for its resistance to wine physico-chimical conditions (Total SO2, pH, alcohol and temperature) and its high malo-lactic activity.

450 PreAc is pre-acclimatized thanks to an innovating production process. Energizer provides the necessary and specific nutrients that the bacteria need during their final stage of acclimatization. This last step, crucial to ensure the bacteria survival at the incorporation, is made in the cellar directly in the wine to be inoculated.

 

Thanks to its cost/efficiency ratio, 450 PreAc is the most suitable preparation for monitoring malo-lactic fermentation of Premium white and red wines, when results consistency is essential.

 

BACTERIAL NUTRITION: MALOSTART

 

SUCCEED IN MALO-LACTIC FERMENTATION
In spite of increasing efficiency in bacterial starters, in some cases malo-lactic fermentation proves to be exceedingly difficult to fully control. In such cases, bacteria are killed when introduced in wine, making re-starting troublesome. The bacterial population decreases dramatically and malo-lactic fermentation remains elusive. Failure can be due to several factors, such as nutritional deficiencies or the presence of inhibitors such as short chain fatty acids. MALOSTART, when added to wine, provides the nutritional requirements of lactic acid bacteria in addition to detoxifying the wine through fixation of the inhibitors. When using either direct inoculation or with re-acclimatisation, MALOSTART drives malo-lactic fermentation in difficult wines.

 

 

 

Bacteria