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218 Cooper St, Epping VIC 3076
📞 (03) 9422 1711
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Sat: 9 am – 1:30 pm
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Laverton North Branch
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Unit 2/176-178 Cherry Ln, Laverton North VIC 3026
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 3 pmSat: 9 am – 1:30 pm
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Malolactic Bacteria
Malolactic fermentation is the second, quieter fermentation. Bacteria convert sharp malic acid into softer lactic acid, which is what takes the green edge off a red and gives a chardonnay that rounder mouthfeel. Most reds go through it. With whites it is a decision about style.
We keep a few options because winemakers have their loyalties. Lalvin Malolactic Bacteria is the familiar sachet for home and small batch work. Enartis Malolactic Bacteria comes from the same house as much of our winemaking range, and Malolactic Bacteria by CHR-HANSEN is what you will find in plenty of commercial cellars. Bacteria are only half the job, though. Malolactic Osmobacti Nutrient is for rehydrating the culture properly before it goes in, and Nutriferm Malo feeds the bacteria through the conversion so they finish rather than stalling halfway.
The practical advice we give is to keep the wine warm enough and leave the sulphur alone until it is done. Cold cellars and an early sulphur addition stall malo more often than anything else, and a stalled batch sitting on lees is a headache you do not want come spring. Test to confirm it has finished before you bottle.
We are at Laverton North and Epping. Also see wine yeasts and nutrients, Enartis and wine making.
Malolactic fermentation is the second, quieter fermentation. Bacteria convert sharp malic acid into softer lactic acid, which is what takes the green edge off a red and gives a chardonnay that rounder mouthfeel. Most reds go through it. With whites it is a decision about style.
We keep a few options because winemakers have their loyalties. Lalvin Malolactic Bacteria is the familiar sachet for home and small batch work. Enartis Malolactic Bacteria comes from the same house as much of our winemaking range, and Malolactic Bacteria by CHR-HANSEN is what you will find in plenty of commercial cellars. Bacteria are only half the job, though. Malolactic Osmobacti Nutrient is for rehydrating the culture properly before it goes in, and Nutriferm Malo feeds the bacteria through the conversion so they finish rather than stalling halfway.
The practical advice we give is to keep the wine warm enough and leave the sulphur alone until it is done. Cold cellars and an early sulphur addition stall malo more often than anything else, and a stalled batch sitting on lees is a headache you do not want come spring. Test to confirm it has finished before you bottle.
We are at Laverton North and Epping. Also see wine yeasts and nutrients, Enartis and wine making.
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From $52.50 AUD
Allow your wine to be more stable performing the Malolactic fermentation. This fermentation makes grape variety shinier and flavorsome.
Recommended using Osombacti, which is Malolactic Nutrient.
In case of shipping recommended adding a gel pack to keep it cool during transit. keep or store in the freezer.
Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.
From $48.90 AUD
Allow your wine to be more stable performing the Malolactic fermentation. This fermentation makes grape variety shinier and flavorsome.
Choose from the drop-down before as per the quantity to treat.
Malolactic fermentation (MLF) in winemaking, is often considered a simple conversion process of malic acid into lactic acid, operated by Oenococcus oeni bacteria. However, malolactic bacteria in malolactic fermentation represent the final opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity, and improve the balance and structure of the wine. Even though winemaking bacteria are fundamental for the success of MLF, there are other important factors to consider, such as wine conditions, choice of ML strain, and preparation of the inoculum. Enartis offers a complete portfolio of malolactic bacteria for wine and nutrients for an easy, clean and successful MLF also in very difficult conditions.
Recommended using Osombacti, which is Malolactic Nutrient.
In case of shipping recommended adding a gel pack to keep it cool during transit.
keep or store in the freezer.
Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.
From $7.90 AUD
Nutrient and regulator of osmotic pressure, Nutriferm OsmoBacti helps selected malolactic bacteria survive in difficult wine conditions. When used at the end of the rehydration phase and prior to inoculation, OsmoBacti increases the rate of surviving cells thus allowing a more rapid start and faster conclusion of malolactic fermentation.
Composition: Autolyzed yeast, cellulose. L-malic acid, bi-ammonium phosphate
Applications: Improve the survival rate of the selected bacterium at inoculation into the wine and promote rapid and complete malolactic fermentation.
Dosage: 50 g per 25 hL of wine
Instructions:
Once the rehydration of selected bacteria is completed, dissolve Nutriferm Osmobacti directly in the same water suspension. Wait 2-4 hours (please note: follow the recommended timing) and then add the full volume to wine during pump-over.
PACKAGING AND STORAGE CONDITIONS
Sealed package: store in a cool, dry and well-ventilated place.
Opened package: carefully reseal and store as indicated above. Use within six months
From $8.00 AUD
$47.00 AUD
Allow your wine to be more stable performing the Malolactic fermentation. This fermentation makes grape variety shinier and flavorsome.
This sachet is for 250 Lt of wine.
Malolactic fermentation (MLF) in winemaking, is often considered a simple conversion process of malic acid into lactic acid, operated by Oenococcus oeni bacteria. However, malolactic bacteria in malolactic fermentation represent the final opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity, and improve the balance and structure of the wine. Even though winemaking bacteria are fundamental for the success of MLF, there are other important factors to consider, such as wine conditions, choice of ML strain, and preparation of the inoculum. Enartis offers a complete portfolio of malolactic bacteria for wine and nutrients for an easy, clean and successful MLF also in very difficult conditions.
Recommended using Osombacti, which is Malolactic Nutrient.
In case of shipping recommended adding a gel pack to keep it cool during transit.
keep or store in the freezer.
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