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