Alcoholic fermentation (AF) has been extensively studied and is now well understood. Malolactic fermentation (MLF), by contrast, still suffers from underestimation and misunderstanding, especially regarding its impact on wine aroma, microbial stability, and long-term quality.
Some winemakers still rely on spontaneous MLF, but this approach can pose serious risks and lead to delays or unwanted deviations.
Today, the use of selected cultures offers much more control, safety, and consistency.
Malolactic fermentation (MLF), also called “malo”, is the conversion of malic acid to lactic acid by lactic acid bacteria (LAB), notably Oenococcus oeni. This results in reduced acidity, improved microbial stability, and a shift in the wine’s aromatic and structural profile.
Several LAB species may be involved, but Oenococcus oeni is the only one recognised for controlled inoculation. Strains vary widely in their tolerance to pH, alcohol, SO₂, temperature, and nutrient requirements.
While MLF can occur spontaneously, it is often slow, unpredictable, and microbiologically risky.
Using selected bacteria strains offers key benefits:
There are two main approaches:
Co-inoculation
Bacteria are added at yeast inoculation or a few days later. This shortens the winemaking timeline and promotes fresh, expressive profiles.
Sequential inoculation
Bacteria are added after AF, making this approach ideal for wines with specific structure, ageing potential, or technical constraints.
Whether the bacteria present result in the onset of MLF is dependent on the initial bacteria concentration; at least 1 x 106 CFU/mL is required. Concomitantly, the growth and survival of the bacteria are dependent on various other factors.
Maxaferm ML Force is a next-generation nutrient for Oenococcus oeni developed specifically to support sequential MLF.
Its unique composition, rich in peptides, vitamins, and minerals, enhances bacterial survival and reduces fermentation time, even in difficult conditions (low pH, high alcohol, nutrient-depleted musts).
All Oenobrands bacterial products are designed for direct addition. Simply rehydrate the freeze-dried bacteria in clean, chlorine-free water (20x weight) for 15 minutes. Then, add it to the tank and homogenise it via gentle pumpover.
Keep in mind these essential parameters:
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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