Winemaking bacteria

LACTOENOS™ BERRY DIRECT

LACTOENOS™ BERRY Direct is a strain of Oenococcus oeni resulting from a mass selection programme conducted in association with IFV. It has been selected for its fermentation performance and its ability to enhance fruit intensity and freshness in wines. Its sensory contribution is partly explained by its slow citric acid degradation metabolism, leading to preservation of significant proportion of its initial concentration.

A crucial step in the winemaking process, malolactic fermentation has a huge influence on the analytics and flavour characteristics of a wine. By seeding the wine’s microbial ecosystem with a selected, active, and controlled microorganism, you help prevent the development of undesirable yeast and bacteria at the end of the alcoholic fermentation process. You additionally prevent any flavour or hygiene defects (volatile acidity, volatile phenols, biogenic amines, etc.). Handled correctly, MLF can also be used to reduce the need for SO₂ in the wine.

Thanks to our research into malolactic fermentation, LAFFORT® has selected a variety of bacterial strains for their effects and benefits in winemaking. The LACTOENOS™ range combines these strains with specific production and inoculation processes, allowing professionals to control their MLF as accurately as possible.

If you’re having trouble with your malolactic fermentation, download our MLF restart protocol.

If your wine is low in L-malic acid (1 g/L), we will recommend a specific protocol  to help you manage your MLF as effectively as possible.

All of these documents are available in our LAFFORT & YOU space.