As much as the use of selected yeasts in primary fermentations, it is crucial to have the right ML bacteria to carry out the transformation of malic acid in lactic acid. Selected yeast and bacteria are the only safe way to achieve fermentations that will highlight the varietal characteristics and the sensory profile of wines.
Selected malolactic bacteria, in fact, not only transform malic acid into lactic acid, thus decreasing sharp acidity, but at the same time contribute to the formation of a vast range of positive aromatic wine components.
A good control of MLF, besides enhancing softness, also reduces grassy and vegetable overtones, highlights varietal characteristics, increases the fruity nuances of red wines and enriches the aromatic complexity of white wines with pleasant nuances reminiscent of honey and dried fruit.
To guarantee such results, Pascal Biotech makes available to winemakers various direct inoculum freezed-dry cultures from selected lactic bacteria belonging to the nococcus ni species. Along with them, come specific systems of reactivation, nutrition and control which enable to safely conduct the MLF.