Maloferm
The Maloferm range has been developed to meet two essential requirements in malolactic fermentation (MLF): robustness and aromatic enhancement.
Each strain in the portfolio, Maloferm Plus, Fruity, Vintage, and Bouquet, ensures complete, reliable fermentations while enhancing wine complexity and balance.
Responding to today’s demand for fresher, fruitier, and more approachable red wines, Oenobrands has introduced Maloferm® Fruta DUO, the first product in the new DUO range, dedicated exclusively to co-inoculation.
This Oenococcus oeni strain was selected not only for its strong fermentative capacity but also for its ability to enhance the red fruit profile, softness, and overall sensory quality of wines. Thanks to its co-inoculation-specific formulation, it also supports faster production of market-ready wines.
| Product | Description | Application | Technical properties |
|---|---|---|---|
| MALOFERM PLUS |
A bacteria culture for completing MLF under challenging fermentation conditions.
High SO₂ |
This bacteria culture completes MLF under challenging low pH, high sulphur and high alcohol conditions. Freshness and varietal character of the wine is preserved.
Sequential inoculation. |
Temperature tolerance: 14 °C pH: 3.1 Total SO₂ at inoculation: < 60 mg/L Alcohol tolerance: 16% |
| MALOFERM FRUITY |
A bacteria culture for enhancing the aroma profile during MLF in red and white wines.
Red fruit |
This bacteria culture enhances the ester concentration and as a result, the total aroma profile. This leads to an increase in fruity and floral aromas, as well as stone fruit and red and black fruit aromas in red wines.
Sequential inoculation. |
Temperature tolerance: 15 °C pH: 3.2 Total SO₂ at inoculation: < 50 mg/L Alcohol tolerance: 15% |
| MALOFERM VINTAGE |
A versatile bacteria culture for quality-enhancing MLF in white, rosé and red wines.
Quality |
This bacteria culture increases the quality by enhancing the volume and mouthfeel properties of the finished wine and decreasing herbaceous, green characters. This is done whilst respecting the varietal and vintage characteristics. Sequential inoculation. |
Temperature tolerance: 16 °C pH: 3.15 Total SO₂ at inoculation: < 45 mg/L Alcohol tolerance: 15.5% |
| MALOFERM BOUQUET |
A versatile bacteria culture for increased flavour during MLF in rosé and red wines.
Black fruit |
This bacteria culture increases the quality with enhanced notes of red, black, tropical and citrus fruits, as well as floral notes. This improved aroma quality is supported with enhanced volume, length and mouthfeel on the palate. Sequential inoculation. |
Temperature tolerance: 18 °C pH: 3.25 Total SO₂ at inoculation: < 45 mg/L Alcohol tolerance: 15% |
For co-inoculation
| MALOFERM FRUTA DUO | A bacteria culture for enhancing fresh red fruit aromas during co-inoculation in red wines.
Fresh |
This bacteria culture enhances the fresh red fruit profile of red wines. It adds to the softness, body and volume, as well as overall wine quality.
Co-inoculation ONLY |
Temperature tolerance: 18 °C pH: 3.3 Total SO₂ at inoculation: < 40 mg/L Alcohol tolerance: 15% |
Maloferm Bouquet
Maloferm Fruity
Maloferm Fruta DUO
Maloferm Plus
