MLF Bacteria



BL 01  – is the most tolerant MLF in the Martin Vialate range to low pH (2.9) and Total SO2 (70 mg/L).  is a very low diacetyl producer.  Alcohol tolerant to 14%.  Bl01 has a neutral sensory profile.

Reflex Malo 360 – is an Oenococcus oeni bacterium selected to carry out MLF of red and white wines in limiting conditions ( low pH, high alcohol content, difficult grape varieties etc. suitable for co-inoculation and for post fermentation inoculation.

Vitilactic F
suitable for both red and white wines; particularly Pinot Noir, Chardonnay and Cabernet Sauvignon.

It is particularly recommended for malolactic fermentation in wines under relatively challenging conditions (pH values down to 3.2 and temperature down to 16°C).  It’s low VA production and it’s strong and rapid implementation at recommended application rates also contribute to smooth fermentations. Vitilactic F will limit colour loss, reduce vegetal-herbaceous aromas benefiting varietal and fruity aromas.  It also increases roundness and softening of tannins thanks to it’s superior polysaccharide production. A nutrient for malolactic fermentation which works particularly well with Vitilactic F is Malovit.  Please see our Nutrients page for details.

Vitilactic H+
– suitable for both white and rosé wines, best used to support the tannin structure and fruit aromas of wine.

Vitilactic H is a ‘one step’ version of H3.  The kit contains the H+ bacteria (strain 49A1) Oenococcus oeni plus an H+ activator specific to H+ lactic bacteria in order to carry out the short reacclimatisation phase prior to inoculation. Vitilactic H+ will work from 12°C, optimum 16°C and pH2.9.  It is also a low producer of VA and biogenic amines which helps contribute to the quality of the wine.  SO2 of wine must be less than 60ppm.  Alcohol tolerance to 14.5% vol.

Compatibility of Yeast – MLF

Please contact us for further information on +64 9 2924 960