ML Bacteria: How to use Bacteria for a Successful Malolactic Fermentation
What is EnartisML?
EnartisML is a selected range of Oenococcus oeni bacteria strains ideal for the conversion of malic acid to lactic acid during malolactic fermentation (MLF). When using the correct strain, malolactic fermentation represents the final opportunity to reduce herbaceous notes, enhance fruit aromas, increase aromatic complexity and improve balance and structure of wine.
EnartisML is recommended for malolactic fermentation for white and red wines.
Why use EnartisML?
Uncontrolled, spontaneous MLF can result in the production of off-characters such as yogurt, rancid, sweat, burnt matches or even rotten fruit. Another undesirable consequence of spontaneous growth is the production of biogenic amines. Inoculating with selected Oenococcus oeni ensures the rapid onset of MLF and better control over the production of aromas and wine mouthfeel.
The Advantages Offered EnartisML bacteria
- Successful malolactic fermentation even in difficult conditions
- Increased aromatic complexity
- Reduced herbaceous notes and increased fruit aroma
- Guaranteed healthy wine
- Dominance of the inoculated strain over indigenous flora
How to Choose an ML Bacteria Strain
Each strain of bacteria performs best within specific conditions. The Quick ML Activity Test offered by Vinquiry Laboratories by Enartis USA rates wines based on fermentation conditions and recommends the appropriate bacteria strain and, if needed, suggested adjustments in order ensure a successful MLF.
EnartisML MCW: the preparation for difficult conditions during MLF
EnartisML MCW, is a malolactic bacteria preparation of Oenococcus oeni, extremely resistant to difficult conditions, as high alcohol content or low pH.
Due to his ability to produce diacetyl, EnartisML MCW contributes buttery character, aroma complexity, softness and broadness of wine flavors.
It is recommended for red, white and sparkling wines.
