MLF in Red Wine

In red wine-making malo-lactic fermentation is simply a must. Lactic acid bacteria convert tartly flavoured malic acid into softer-tasting lactic acid which provides the red wine with a pleasant velvety softness, enhanced structure and desired, targeted aroma profile. The resulting wines are characteristic, sensory evaluation is brilliant.




Red wines inoculated with lactic acid bacteria can be ready for bottling earlier.
  • 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 GmbH

Erbslöhstraße 1

65366 Geisenheim, Germany


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

info@erbsloeh.com