450 PreAc
A new concept for malo-lactic fermentation management
Until recently, knowledge of factors influencing malo-lactic fermentation
has been fragmentary and incomplete. The influence of S02, pH, temperature
and alcohol is known, but the role of other wine compounds (polyphenols,
proteic inhibitors, oxygen, etc.) is not clearly identified.Therefore,
even with advances in bacterial preparation being particularly efficient,
malo-lactic fermentation management still remained difficult in certain
conditions.
Laffort Œnologie Company, with its Research & Development
Laboratory SARCO, have developed a new concept for malo-lactic fermentation
management: Lactoenos 450 PreAc, combining a new Oenococcus oeni strain,
selected for its robustness and its excellent malo-lactic activity,
and a specific process of production and acclimatization.
Lactoenos
450 PreAc gives winemakers much more control for this essential step,
even under difficult conditions, and for reasonable costs.
For further information, please contact Laffort Œnologie
Phone: +33 556 865 304
Fax: +33 556 863 050
info@laffort.com
