Successful Yeast and Malolactic Bacteria Co-inoculation:White Wine Vinification

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This time savings can be decisive not only for finishing fruity and/or quick turnover wines, but also for carrying out MLF in a less oxidative medium, which reduces the production of buttery aromas.

To learn more about co-inoculation and how to properly carry the procedure in white wine recommended by Lallemand, please consult the followign link: Download PDF