Selected bacteria which facilitate direct malo-lactic fermentation in red wine, without the need for a reactivation phase.

The inoculation should be in the order of 3 x 106 cfu/mL. This dose rate should encourage a rapid completion of malo-lactic fermentation. It is recommended that addition takes place immediately after the alcoholic fermentation, so that the inoculum can benefit from favourable temperatures.

For a good conversion of malic acid to lactic acid, the following conditions are ideal :

• reducing sugar < 2 g/L
• pH > 3.20
• Total SO2 < 40 mg/L
• Free SO2 nil
• Alcohol < 14% vol.