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 can limit the risk of deviations due to lactic bacteria or yeast contamination. Depending on the case, the lactic acid bacteria are added at the same time as the yeasts (co-inoculation in the strict sense) or after the yeasts at the start or during alcoholic fermentation (early bacterial seeding).
Co-inoculation, where malolactic fermentation (MLF) occurs simultaneously with alcoholic fermentation (AF), offers several benefits in winemaking:
To obtain a good success rate, it is important to follow several points:
It is possible to select a bacteria culture for MLF the same way you would select the yeast for AF, according to the sensory impact of the wine. Blended cultures of O. oeni and L. plantarum, like the Duet range from Anchor Oenology, provide both a secure fermentation as well as enhanced sensory characters. The L. plantarum strain can release bound aroma molecules from grape precursors and enhance floral and fruity characters during co-inoculation. Alternatively, bacteria blends can reduce the harshness and greenness of MLF, allowing for a softer wine style. Bacteria cultures from Anchor Oenology allow you to modify the wine flavour profile during MLF.
The Duet Arom, Soft and Mature bacteria blends are focused on enhancing the quality, aroma and sensory perception of red, white and rosé wines during malolactic fermentation.
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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