MLF in White Wine

White wines with pronounced acidity are less and less accepted by consumers. The trend goes towards very well structured, well balanced, acid-reduced modern white wines which meanwhile can be produced by using selected lactic acid bacteria.

Malo-lactic fermentation is particularly suitable for the grape varieties Pinot blanc and Chardonnay. But also treatment of Riesling for example with starter cultures to reduce acidity could have a positive effect.

  • MaloStar Cream


    Oenological, ternary mixture of robust bacteria strains with different, well-matched characteristics for a smooth, rapidly proceeding malo-lactic fermentation (MLF).

  • MaloStar Fruit


    Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines.

Contact


Erbslöh Geisenheim AG

Erbslöhstraße 1

65366 Geisenheim, Germany


Phone:+49 6722 708-0
Fax:+49 6722 6098

info@erbsloeh.com