Malo-lactic fermentation 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 in an excellent way by using selected lactic acid bacteria. Malo-lactic fermentation is particularly suited 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. BioStart® Vitale SK11® Highly concentrated BioStart® Vitale SK11® starter culture for easy and direct initiation of malo-lactic fermentation in white and red wine. Especially tolerant towards low temperatures and pH-values as well asl higher alcohol and SO2-values.   BioStart® Forte SK 2® Highly concentrated BioStart® Forte SK2®- starter cultures for direct and simple initiation of the malo-lactic fermentation in white or red wine. Particularly tolerant towards lower temperatures and pH-values, higher alcohol contents and SO2-values.   BioStart® Nutri For an optimal nutrient supply of lactic acid bacteria for malo-lactic fermentation in wine.   BactiCare An enzyme produced from egg white protein to suppress undesirable microbiological activities of gram(+) bacteria in mash, must, wine and sparkling wine.   © Erbslöh Geisenheim AG