MLF in White Wine

White wines with pronounced acidity are less and less expected 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 for Riesling a treatment 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.


Erbslöh Geisenheim AG

Erbslöhstraße 1

65366 Geisenheim, Germany

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