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Our selected wine bacteria

Our selected natural wine bacteria are essential to stabilise wine. They are more than deacidification tools during malolactic fermentation: they are true winemaking agents and allies for winemakers. They are also key players in the development of the sensory profile of wines.
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The strengths of our wine bacteria

Since the 1990’s, we have been convinced of the positive impact our selected wine bacteria. We also pioneered the successful concept of co-inoculation and revolutionised this winemaking step. Our MBR wine bacteria are easy to use and enable direct inoculation in musts or wines without any rehydration step.

  • Efficient and rapid malolactic fermentation
  •  Bioprotection against Brettanomyces and spoilage bacteria
  • SO2- reduction strategies
  • Finetuning wine sensory profile of the wine
  • Restarting stuck malolactic fermentation
  • Diacetyl management
  • Energy saving through co-inoculation practice which reduces the carbon footprint of wineries
  • Microbial stabilisation of the finished wine
  • Wine colour protection

Reliable and proven quality

Benefiting from the rigorous Lallemand’s exclusive production processes: Standard, MBR™ and 1-STEP™, our active freeze-dried wine bacteria products:

  • Perform effectively in their frame of applications and according to their instructions of use
  • Have a robust shelf-life and are easy to preserve  
  • Benefit from a unique and simple logistics system with flexibility in shipping methods and possibility of breaking the cold chain without risk
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Not all products are available in all markets nor associated claims in all regions.