Co-inoculation malolactic fermentation is a technique that consists of co-inoculating a must with yeasts and malolactic ferments. It significantly accelerates the completion of malolactic fermentation. This time savings can be decisive for early wines and wines with a high pH (> 3.6) and it can limit the risk of deviations due to lactic bacteria or yeast contamination.
This approach takes advantage of the warm, nutrient-rich environment to achieve a faster, more controlled malolactic fermentation. The result? Smoother wines, shorter cellar time, and greater protection against spoilage.
The Anchor Duet range is specifically designed for co-inoculation. Each product is a unique combination of a strain of Lactobacillus plantarum and Oenococcus oeni, selected to bring in synergy fermentation reliability and specific sensory effects.
| Product | Key sensory contribution | Ideal wine style | Technical parameters |
|---|---|---|---|
| Duet Arom | Red fruit, floral, aromatic lift | Fruity round red wines | Up to 15.5% pH ≥ 3.4 Temp. 18-28 °C |
| Duet Soft | Roundness, volume, gentle mouthfeel | White and red wines | Up to 15% pH ≥ 3.2 Temp. 15-28 °C |
| Duet Mature | Structure, dark fruit, spice | Structured round red wines | Up to 16% pH ≥ 3.3 Temp. 18-28 °C |
If you are working with young, expressive red wines where freshness and fruity intensity are key, you can also consider:
Maloferm® Fruta DUO
This co-inoculation strain combines fast kinetics with a strong focus on red berry aromas and freshness, especially suited for warm fermentations and early-release reds.
It offers an interesting solution for specific styles or markets looking for modern, fruit-forward profiles.
Yes. Although not specifically designed for co-inoculation, we have successfully used several strains from our Solo and Maloferm ranges in co-inoculation under specific conditions.
These strains are primarily designed for sequential use but can offer interesting results when co-inoculation is carefully managed, particularly in balanced musts with good temperature and pH conditions.
For guidance on choosing the most suitable strain for your specific wine and fermentation context, feel free to contact our technical team.
To obtain a good success rate, it is important to follow several points:
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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