Wine bacteria production process
For challenging wine conditions
As a producer of wine lactic acid bacteria, Lallemand developed in 1988 a unique STANDARD™ production process that allows specific wine bacteria strains under freeze-dried format, to withstand to high acidity of white wines.
The STANDARD™ lactic acid bacteria possess the ability to conduct reliable malolactic fermentation (MLF) in very acidic conditions.
Specific protocol of reactivation needs to be implemented, and acclimatisation performed prior to inoculation into fermented must or wine.
Starter culture preparation of 5 to 10 days for challenging wine conditions.
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