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Bacteria & Nutrients

  • Yeast Hulls

    Yeast Hulls

    $7.99

    Yeast Hulls

    $7.99

    v

    Yeast Hulls

    $7.99

    In difficult or sluggish alcoholic or malolactic fermentations, yeast hulls assist by absorbing toxins such as decanoic and hexanoic acids and esters. Yeast hulls are highly beneficial in oxygen deficient juices and wines as they contribute sterols and unsaturated fatty acids.

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  • Viniflora Oenos

    Viniflora Oenos

    $16.99

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    Viniflora Oenos

    $16.99

    Viniflora® Oenos was launched in 1993, and was the first Oenococcus oeni for direct inoculation in wine.

    The idea was to make malolactic fermentation safe, easy and convenient in a broad range of wines. Therefore, Viniflora® Oenos is a malolactic bacterium with a broad application, and it is still one of the most favored malolactic bacteria for malolactic fermentation in wine worldwide. We tend to see a special loyalty towards Viniflora® Oenos on the market, which we choose to see a sign of satisfaction and high quality.

    Viniflora® Oenos will give you a stable and efficient malolactic fermentation in most wines (Figure 1, Figure 2).

    Viniflora® Oenos produces a medium amount of diacetyl.

    Viniflora® Oenos goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah (Shiraz), Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan and Tempranillo.

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  • Viniflora CH16

    Viniflora CH16

    $19.99

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    Viniflora CH16

    $19.99

    Viniflora® CH16 is an Oenococcus oeni strain isolated from high-alcohol red wine. Viniflora® CH16 has been selected to perform malolactic fermentation in wines up to 16% (v/v) alcohol, hence the name CH16.

    CH16 is extensively used in warmer climates for red wines with an alcohol percentage of 14–16% (v/v), resulting in fast and reliable malolactic fermentation (Figure 1). CH16 produces a medium level of diacetyl and can therefore also be used for barrel-aged wines.

    CH16 works very well with a large variety of Saccharomyces cerevisiae wine strains.

    CH16 is among the best strains for use with following red varieties: Cabernet Sauvignon, Merlot, Corvina, Nebiolo, Nero D’Avola, Tempranillo, Syrah, Grenache, Carmenere and Malbec.

    CH16 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation

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  • MicroEssentials Oenos

    MicroEssentials Oenos

    $1.99

    APPLICATION
    MicroEssentials Oenos is recommended for use in white wines and red wines that present challenging
    conditions, highly clarified wines or varietal wines that are notoriously difficult to put through malolactic
    fermentation - like Merlot and Zinfandel. Nutrients are strongly recommended if your wine has any of the
    following characteristics:
    High alcohol
    High SO2
    Low pH
    Temperature extremes (too high or too low)

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  • Acti-ML

    Acti-ML

    $1.99

    Acti-ML

    $1.99

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    Acti-ML

    $1.99

    Bacteria rehydration nutrient
    Acti-ML® is a bacteria nutrient used during rehydration of the direct addition and standard malolactic bacteria strains. It was developed by the Lallemand bacteria R&D team led by Dr. Sibylle Krieger-Weber. Acti-ML is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension. Acti-ML can help strengthen the development of bacteria growth under difficult conditions.

    To Use: Mix Acti-ML into 5 times its weight in 25°C(77°F) chlorine-free water. Add bacteria, then wait 15 minutes before adding the suspension to the wine.

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  • Enoferm Alpha

    Enoferm Alpha

    $26.99

    Enoferm Alpha

    $26.99

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    Enoferm Alpha

    $26.99

    White, Red

    O. oeni adapted to high alcohol; enhances mouthfeel

    • Enoferm AlphaTM was selected by the Institut Tech­nique du Vin (ITV) from a spontaneous fermentation. It shows good fermentation activity and provides a positive sensory contribution.
    • Alcohol tolerant to 15.5% (v/v) and low temperature tolerant to 14ºC(57ºF).
    • Alpha is a dominant strain and shows good resistance to botrycides.
    • It is often described as enhancing mouthfeel and complexity while reducing perceptions of green and vegetative characters.

    apple sihouette.jpgAlso good for cider.

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  • Enoferm Beta

    Enoferm Beta

    $26.99

    Enoferm Beta

    $26.99

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    Enoferm Beta

    $26.99

    Red, White

    O. oeni adapted to high SO₂; positive aroma impact

    • Enoferm BetaTM was isolated in the Abruzzi wine region in Italy.
    • This strain is pH tolerant to 3.2, total SO2 to 60 ppm, temperature to 14ºC(57ºF) and alcohol to 15% (v/v).
    • The name Beta comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particu­larly in Merlot.
    • Benefits from the addition of a malolactic nutrient.
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  • Fermoplus Malolactique AF

    Fermoplus Malolactique AF

    $1.99

    Fermoplus Malolactique re-balances nutritional conditions and reduces the lag time for the start and completion of the malolactic fermentation.
    The inoculation of malolactic bacteria with the support of Fermoplus Malolactique, at the end of the alcohol fermentation, helps the start of malolactic fermentation. By adjusting the nutritional conditions, Fermoplus Malolactique allows cleaner and more intense wines helping to ensure normal malolactic fermentation.
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  • VP41

    VP41

    $28.99

    VP41

    $28.99

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    VP41

    $28.99

    Red, White

    O. oeni adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel

    • Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration.
    • Performs well at a pH above 3.2 and a total SO2 level of 50-60 ppm. In temperatures below 16ºC(61ºF) it is a slow starter but can complete fermentation.
    • Chosen for its strong implantation, steady fermenta­tion, high alcohol tolerance (up to 15.5% v/v), en­hanced mouthfeel and wine structure.
    • Both red and white wines fermented with VP41 have increased richness and complexity.

    apple sihouette.jpgAlso good for cider.

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  • ICV Elios 1

    ICV Elios 1

    $114.99

    ICV Elios 1

    $114.99

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    ICV Elios 1

    $114.99

    Red

    O. oeni adapted to high alcohol; contributes to tannin and mouthfeel intensity

    • Lalvin MBR ICV Elios 1® was isolated by the ICV from a spontaneous malolactic fermentation for use in warm region red wines with high alcohol (15.5% v/v) and high pH.
    • Performs well when pH is above 3.4, temperatures are 18-25ºC(64-77ºF) and total SO2 levels are <50 ppm.
    • This strain was evaluated against other Oenococcus oenistrains and was found to have a superior sensory profile.
    • Contributes to the mouthfeel of the finished wine by enhancing the perception of overall tannin intensity while avoiding green and vegetative characters.
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  • MBR 31

    MBR 31

    $25.99

    MBR 31

    $25.99

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    MBR 31

    $25.99

    White, Red, Fruit, Cider

    O. oeni adapted to low temperature and low pH; enhances polyphenolic content and fruit character

    • Lalvin MBR 31® was selected by the ITV for use in red and white wines.
    • Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13ºC/55ºF).
    • Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known for light buttery flavor, respect for fruit, increased body and length of finish.
    • It may be slow to start but finishes quickly.

    apple sihouette.jpgAlso good for cider.

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  • ML Silver

    ML Silver

    $24.99

    ML Silver

    $24.99

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    ML Silver

    $24.99

    ENARTIS-ML SILVER has an outstanding ability to conduct fast malolactic fermentations in
    wines with high alcohol content or low pH. It works equally well in both red and white wines.
    ENARTIS-ML SILVER produces clean and fruity aromas and has been shown to reduce
    vegetative character in some wines.
    ENOLOGICAL FEATURES
    pH tolerance to 3.1
    Ethanol tolerance to more than 15% vol.
    Tolerance up to 45 mg/L total SO2 and 10 mg/L free SO2.
    Temperature range: 18-23oC (64-74F).

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  • PN4

    PN4

    $130.99

    PN4

    $130.99

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    PN4

    $130.99

    Red, White

    O. oeni adapted to difficult conditions of pH, alcohol and SO₂

    • MBR PN4® was isolated from a spontaneous malolactic fermentation in a Pinot Noir by the Institute of San Michele in the Trentino region of Italy.
    • This strain has been known to perform under difficult conditions such as low pH (3.0-3.1) and high alcohol (up to 16% v/v).
    • Temperature tolerant to 14ºC(57ºF) and tolerant to total SO2levels up to 60 ppm.
    • Especially suitable for spicy and structured Pinot Noir wines.

    apple sihouette.jpgAlso good for cider.

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  • Wyeast 4007 Malolactic Bacteria

    Wyeast 4007 Malolactic Bacteria

    Sold out

    Sold out
    Sold out

    Malo-lactic Culture packages contain a live liquid suspension of Oenococcus oenii grown in a sterile organic juice based nutrient medium. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. 4007 Blend (blend of ER1A and EY2d cultures) will provide rapid and complete malic acid reduction in wine over a broad spectrum of conditions. ER1A, an excellent choice for red wines, has been isolated for it’s tolerance to low pH coditions. Ey2D has been selected for it tolerance to low cellar temperatures. Malo-lactic conversion is generally completed within 1-3 months.

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  • Viniflora CH35

    Viniflora CH35

    $18.99

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    Viniflora CH35

    $18.99

    Viniflora® CH35 is an Oenococcus oeni strain selected to perform malolactic fermentation in wines with up to 45 ppm SO2. The strain is extremely robust and is very often used in wines that have difficulties undergoing malolactic fermentation.

    Viniflora® CH35 produces high amounts of diacetyl, resulting in full-body wines with a sophisticated, smooth character (Figure 1). As the buttery aroma fits very well with barrel-aged white and red wines, Viniflora® CH35 is the perfect choice for malolactic fermentation in barrels. We suggest Viniflora® CH35 for classic Chardonnay style with powerful body and aroma and a smooth and balanced aftertaste.

    As Viniflora® CH35 is a very good performer at lower temperature and low pH, the strain fits cool-climate wines with a rich and powerful character (Figure 2).

    Viniflora® CH35 can be used in both red, rosé and white varieties, and is one of our most appreciated Oenococcus strains. Viniflora® CH35 is recommended when difficult conditions for malolactic fermentation are expected (hig SO2 concentration combined with low pH and low temperature e.g.).

    Viniflora® CH35 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.

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  • Viniflora CH11

    Viniflora CH11

    $99.99

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    Viniflora CH11

    $99.99

    Viniflora® CH11 is an Oenococcus oeni isolated from cool-climate wines. Viniflora® CH11 was specificly selected for wines fermented at low temperature and low pH. However, Viniflora® CH11 can also be used in moderate pH wines, where it will gives high-speed malolactic fermentation.

    Low pH corresponds to high acidity, which is known to kill or inactivate malolactic bacteria. However, Viniflora® CH11 is highly robust when it comes to pH and can perform a fast and reliable malolactic fermentation in low-pH wines (Figure 1). Often, low pH corresponds with a cool climate and thereby a low temperature. Fortunately, Viniflora® CH11’s strong, malolactic activity can also withstand low temperature.

    Viniflora® CH11 is an amazing tool for winemakers in cool climates struggling to achieve malolactic fermentation in low-pH wines.

    Viniflora® CH11 producess low to medium amounts of diacetyl, keeping the wines lean and elegant.

    Viniflora® CH11 is a favored, malolactic bacteria for white wines. However, over recent years winemakers have also become fond of using Viniflora® CH11 in red wines to achieve a high-speed malolactic fermentation (Figure 2).

    Viniflora® CH11 gives you speed and a reliable malolactic fermentation, even in low-pH wines.

    Viniflora® CH11 can be used for early co-inoculation, late co-inoculation as well as sequential inoculation (Figure 1 and Figure 2).

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  • Viniflora Cine

    Viniflora Cine

    $156.99

    Viniflora Cine

    $156.99

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    Viniflora Cine

    $156.99

    Viniflora® CiNe™ is a citrate-negative Oenococcus oeni selected for malolactic fermentation without producing diacetyl.

    Viniflora® CiNe™ was launched in 2010 to meet an increased demand for balanced and fruity wines.

    Viniflora® CiNe™ enables winemakers to perform malolactic fermentation without producing buttery flavors, which are often associated with malolactic fermentation (Figure 1). Other malolactic bacteria produce diacetyl from citric acid (Figure 1). However, Viniflora® CiNe™ is unable to convert citric acid to diacetyl, as it lacks the required enzymes to take up and utilize citric acid, making it citrate negative (Figure 2).

    Viniflora® CiNe™ is widely used in elegant styles of white wine, e.g., Chardonnay, where structure, balance and crispness are in focus.

    Viniflora® CiNe™ is also popular for rose winemaking, where it is used to create a balanced and stable rose, without sacrificing the fresh and fruity characters of a good rose.

    In the last couple of years, there has been an increased consumer demand for fresh and fruity red wine to be drunk young. Viniflora® CiNe™ is ideal for production of these wines, as the winemaker gets the benefits of how malolactic fermentation feels on the mouth, while retaining the full fruit expression of the wine.

    To increase the overall fruitiness, we recommend a combination of Viniflora® FrootZen and Viniflora® CiNe™.

    Viniflora® CiNe™ can be used for early co-inoculation, late co-inoculation as well as sequential inoculation.

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  • Lactoenos 450

    Lactoenos 450

    $107.99

    Lactoenos 450

    $107.99

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    Lactoenos 450

    $107.99

    Oenococcus oeni pre-acclimatised strain, specifically selected for high alcohol wines.

    450 PreAc® is particularly well-adapted to late co-inoculation, which ensures medium dominance (in regard to spoilage micro-organisms) for MLF triggering towards the end of fermentation.

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  • Malostart

    Malostart

    $54.99

    Malostart

    $54.99

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    Malostart

    $54.99

  • Nutriferm Osmobacti

    Nutriferm Osmobacti

    $6.99

    Nutrient and osmotic presure controller for malolactic fementation
    100 gr pack

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  • Opti'Malo Plus

    Opti'Malo Plus

    $57.99

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    Opti'Malo Plus

    $57.99

    Complete malolactic nutrient

    Opti’Malo Plus® is a natural nutrient developed by Lallemand specifically for MLF. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to help keep the bacteria in sus­pension and to help adsorb toxic compounds that may be present at the end of primary fermentation.

    To Use: Suspend in a small amount of water or wine and add directly to the wine at the same time as the malolactic culture. It should not be added to the rehy­dration water.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    apple sihouette.jpgAlso good for cider.

    Recommended Dosage

    20 g/hL 50 g/60 gal 1.7 lb/1000 gal
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  • WLP675 Malolactic Bacteria

    WLP675 Malolactic Bacteria

    $7.99

    WLP675 White Labs Malolactic Cultures

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