Co-inoculation of wine bacteria during Wine fermentation: From new fad to a recognized practice

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process
shortly after yeast inoculation. This technique has gained popularity not only because it assures a fast and
complete malolactic fermentation, but also because there are numerous other advantages that are recognized
by winemakers and wine professionals. In France and Spain for example, close to 50% of MLF is now conducted
with co-inoculation. Co-inoculation plays a key role for a faster and more secure MLF process, an earlier wine
stabilization, along with cost and energy saving. It limits the development of spoilage microorganisms and
thus reduces off flavor compound production, ensuring wine quality.

Co-Inoculation – Benefits -ENG