For suppressing undesirable microbiological activity by gram‐positive bacteria in mash, must,
wine and sparkling wine.
Lactic acid bacteria for red wine and white wine.
Lactic acid bacteria for white and rosé wines.
Nutrient for malo-lactic fermentation.
MLF-starter culture for red and white wine.
Oenological, ternary mixture of robust bacteria strains with different, well-matched characteristics for a smooth, rapidly proceeding malo-lactic fermentation (MLF).
Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines.
Erbslöh Geisenheim AG
65366 Geisenheim, Germany
|Phone:||+49 6722 708-0|
|Fax:||+49 6722 6098|