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![bacteria cake](https://admin.lallemandwine.com/wp-content/uploads/2023/08/DSC0178-1200x675.jpg)
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.
![bacteria cake](https://admin.lallemandwine.com/wp-content/uploads/2023/08/DSC0178-1200x675.jpg)
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.
Discover our wine bacteria![wine bacteria powder](https://admin.lallemandwine.com/wp-content/uploads/2023/08/DSC01865-1200x675.jpg)