Wine bacteria production process
Direct inoculation into the wine
As a producer of wine lactic acid bacteria, Lallemand developed in 1996 a specific MBR™ production process, enabling direct inoculation in the wine or the must.
The MBR™ production process subjects the wine bacteria cells to various biophysical stresses, making them able to withstand the rigours of direct addition to wine or to the must.
The conditioned MBR™ lactic acid bacteria that survive are robust and possess the ability to conduct reliable malolactic fermentation (MLF).
Learn more on our MBR™ production process (UI)Easy to use: No need for rehydration, just open the sachet, sprinkle directly in the wine & stir gently.
Discover our wine bacteria