HomepageCo-inoculationCo-inoculation

Co-inoculation

Co-inoculation is an acknowledged practice consisting of inoculating selected wine bacteria at the beginning of the fermentation, shortly after wine yeast inoculation (usually 24 to 48 hours after yeast inoculation depending on the SO2 addition on grapes/must).

This practice is advantageous because it secures and accelerates malolactic fermentation (MLF).  Co-inoculation will result in fruit-driven wines with low diacetyl content. It also leads to energy and cost savings, and can reduce CO2 emissions in the winery.

The early wine stabilisation prevents the development of spoilage micro-organisms such as Brettanomyces, or biogenic amines mainly produced by some lactic acid bacteria.

With our selected wine bacteria Oenococcus oeni MBRโ„ข, 1-STEPโ„ข, and our Lactiplantibacillus plantarum ML PRIMEโ„ข, co-inoculation is efficient and safe.

Find our related products and useful resources in this section.

Filter by

Clear all

Filter by

Filter by
0 active filtersClear all

Alpha 1-Stepโ„ข
Co-InoculationBacteria Under Investigation Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic fermentation (MLF), but also because there are definite advantages that are recognized […]
CO-INOCULATION OF WINE BACTERIA DURING WINE FERMENTATION: FROM NEW FAD TO A RECOGNIZED PRACTICECO-INOCULATION OF WINE BACTERIA 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 […]
ENOFERM ALPHAโ„ขSensory complexity and mouthfeel over wide ranging difficult conditions.
Lalvin VP41โ„ขEnhances complexity and mouthfeel, adapted to high alcohol wines
ML PRIMEML PRIMEโ„ข is a unique and effective 100% pure Lactiplantibacillus plantarum suited for co-inoculation in high pH red must. It is an innovative concept of selected wine bacteria with a very high malolactic activity. It completes malolactic fermentation during alcoholic fermentation, with no risk of increased volatile acidity. Discover how in its dedicated landing page […]
ML PRIMEโ„ขBio-control to preserve wine quality and reduce risk of VA
O-Mega 1-StepยฎSecure and highly efficient
O-MegaยฎSecure and highly efficient
PN4 1-StepยฎThe Rocket,