Wine type

White

Sparkling

Certifications

Allergen Free

Malolat W

Malolat W safely promotes FML, ensuring complex white wines and elegant, stable, and aromatically balanced sparkling wines.
Technical sheet
Safety data sheet
Malolat W promotes malolactic fermentation while preserving the organoleptic characteristics of wines. This solution produces complex white wines and elegant sparkling wines. Our selected strains guarantee:
  • Rapid and safe start of MLF
  • Microbiological stability
  • Cleaner aromas and more balanced wines
Purified from the genes responsible for amino acid decarboxylation, it does not produce biogenic amines and ethyl carbamate, unlike indigenous bacterial cultures.

Culture of Oenococcus Oeni bacteria, in frozen spray-dried form.

Malolat W available in packs of 25 hl and 250 hl.

Rehydrate Malolat W in water at a ratio of 1:10 at a temperature of 25-30°C for approximately 15 minutes. For best dispersion of the bacteria, we recommend stirring the mixture away from air. During MLF, maintain a temperature above 16°C (optimal temperature range: 17-23°C).

In addition to temperature, the factors to keep in mind for optimal malolactic fermentation are:

  • alcohol tolerance <12.5%
  • SO2 tolerance:
    • total <50 mg/l
    • free: <20 mg/l
  • minimum pH: 3.2.

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

Bag for 25 hl. Bag for 250 hl.
Store the product in bags in a cool place at -18°C.
The maximum shelf life is 30 months.

Malolat W promotes malolactic fermentation while preserving the organoleptic characteristics of wines. This solution produces complex white wines and elegant sparkling wines. Our selected strains guarantee:
  • Rapid and safe start of MLF
  • Microbiological stability
  • Cleaner aromas and more balanced wines
Purified from the genes responsible for amino acid decarboxylation, it does not produce biogenic amines and ethyl carbamate, unlike indigenous bacterial cultures.

Culture of Oenococcus Oeni bacteria, in frozen spray-dried form.

Malolat W available in packs of 25 hl and 250 hl.

Rehydrate Malolat W in water at a ratio of 1:10 at a temperature of 25-30°C for approximately 15 minutes. For best dispersion of the bacteria, we recommend stirring the mixture away from air. During MLF, maintain a temperature above 16°C (optimal temperature range: 17-23°C).

In addition to temperature, the factors to keep in mind for optimal malolactic fermentation are:

  • alcohol tolerance <12.5%
  • SO2 tolerance:
    • total <50 mg/l
    • free: <20 mg/l
  • minimum pH: 3.2.

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

Bag for 25 hl. Bag for 250 hl.
Store the product in bags in a cool place at -18°C.
The maximum shelf life is 30 months.

Match Malolat W to:

Biostart

for better growth and stronger vitality of lactic acid bacteria

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Stabisoft

inactive yeast that provides the necessary elements to improve and accelerate the speed of malolactic fermentation

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Instruction for use

Step 1

Rehydrate the contents of the bag in a volume equal to 20 times its weight.

WARNING!​

Make sure the water is at a temperature of 25 °C and free of chlorine.

STEP 2​

Wait 15 minutes.

STEP 3​

Shake, then inoculate into the wine to be fermented.

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Write to us at info@essedielle.com or fill out the form

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