MLF in Red Wine

In red wine-making malo-lactic fermentation simply is a must. Lactic acid bacteria form various by-products when converting malic acid to lactic acid which provide the red wine with a pleasant velvety softness, enhanced structure and desired, targeted aroma profile. The resulting wines are characteristic, sensory evaluation is brilliant.
  • 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