Wine bacteria production process
Pre-acclimatisation phases - For more difficult wine conditions
As a producer of wine lactic acid bacteria, Lallemand developed in 2005 a specific 1-STEP™ production process to induce malolactic fermentation of most red and white wines, in a wide range of oenological conditions.
Highly efficient, the 1-STEP™ starter kit consists of a malolactic active freeze-dried Oenococcus oeni strain and a specific activator.
Excellent activity and high vitality of the 1-STEP™ starter culture are achieved during a short acclimatisation step for a fast onset of malolactic fermentation.
