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Malolat

Cultivation of Oenococcus Oeni bacteria for proper development and management of malolactic fermentation in musts and wines.
Culture of Oenococcus Oeni bacteria for proper performance and management of malolactic fermentation (MLF) in musts and wines. essedielle FML bacteria promote MLF while respecting the organoleptic characteristics of wines.

Oenococcus Oeni bacteria
Alcohol tolerance: 14%
Optimal temperature range: 18-23°C
SO2 tolerance: total 40 mg/l, free: 10 mg/l
Minimum pH: 3.3

Per 25 hl Malolat dose (multiply by 10 in case of 250-hl sachet).

Rehydration protocol:

  1. 1 lt mineral (or non-chlorinated) water
  2.  Add 5 g of Biostart
  3. Gently shake the suspension and wait 10 min
  4. Add 1 lt of wine (possibly pH > 3) and shake gently; wait 6 hours before inoculation into the mass.

Warning: do not exceed two-thirds degradation of malic acid in the pied de cuvemalolactate. For maintenance, double the mass in wine every 12 hours by homogenizing thoroughly.
Preferably add at the end of alcoholic fermentation, after the first racking. The simultaneous use of β-glucanase does not affect the smooth progress of MLF.
Caution: do not make additions of SO2 before inoculating the bacteria, but add only at the end of malolactic fermentation.

Sachet for 25 hl. Sachet for 250 hl.
Caution: the sachet must be used completely once opened.
Storage option for intact package only.
Shelf life longer than 6 months with storage temperatures between 4 and 8°C;
Shelf life longer than 24 months when stored at -15°C.

Culture of Oenococcus Oeni bacteria for proper performance and management of malolactic fermentation (MLF) in musts and wines. essedielle FML bacteria promote MLF while respecting the organoleptic characteristics of wines.

Oenococcus Oeni bacteria
Alcohol tolerance: 14%
Optimal temperature range: 18-23°C
SO2 tolerance: total 40 mg/l, free: 10 mg/l
Minimum pH: 3.3

Per 25 hl Malolat dose (multiply by 10 in case of 250-hl sachet).

Rehydration protocol:

  1. 1 lt mineral (or non-chlorinated) water
  2.  Add 5 g of Biostart
  3. Gently shake the suspension and wait 10 min
  4. Add 1 lt of wine (possibly pH > 3) and shake gently; wait 6 hours before inoculation into the mass.

Warning: do not exceed two-thirds degradation of malic acid in the pied de cuvemalolactate. For maintenance, double the mass in wine every 12 hours by homogenizing thoroughly.
Preferably add at the end of alcoholic fermentation, after the first racking. The simultaneous use of β-glucanase does not affect the smooth progress of MLF.
Caution: do not make additions of SO2 before inoculating the bacteria, but add only at the end of malolactic fermentation.

Sachet for 25 hl. Sachet for 250 hl.
Caution: the sachet must be used completely once opened.
Storage option for intact package only.
Shelf life longer than 6 months with storage temperatures between 4 and 8°C;
Shelf life longer than 24 months when stored at -15°C.

Match Malolat to:

to give the final wine volume and complexity

for decreased astringency and impart finesse

Instruction for use

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