Malolactic Wine Cultures for Wine Making | Moonshiners.club

Malolactic Cultures

Shop for quality Malolactic Culture Wine yeast to help your winemaking process and add rich flavor to your wine. Choose from our different varieties of Malolactic Culture Wine yeast perfect for wine making.

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  • Dry Malolactic Bacteria &..

    Dry Malolactic Bacteria &..

    $32.99

    Good for 66 gallons. This was the first improved ML strain that we carried and still the most popular with the commercial wineries and advanced home winemakers that we have been working with. When compared with the older Christian Hansend Viniflora strain of Oenococcus Oeni, Enoferm Alpha (which is a different strain of Oenoccoccus Oeni) will ferment at lower temperatures and at lower pH levels. This means it is superior for both red and white wines and can be added later in the wine making process than the Viniflora strain, with the ideal time being right after the completion of primary fermentation.

    In addition to good performance in harsh conditions, Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas, a decrease of vegetative and herbaceous notes and increased mouth-feel.

    Alcohol tolerance <15.5% v/v. SO2 tolerant <50 ppm pH: >3.2
    temperature: >57 degrees F

    Now we are selling multiple strains of improved ML bacteria including Beta, VP41, 31, and Baccus, giving you lots of great bugs to choose from.

    Alpha was selected as dominant strain that has the capacity to achieve reliable MLF and improve wine complexity. Alpha will help contribute to mouthfeel while lowering the perception of green and vegetative flavors. Its low production of biogenic amines respects health concerns.

    You can’t store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.

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  • Dry Malolactic Wine Bacte..

    Dry Malolactic Wine Bacte..

    $32.99$169.99

    This was the first improved ML strain that we carried and still the most popular. When compared with the older Viniflora strains of Oenococcus Oeni, Enoferm Alpha (which is a different strain of Oenoccoccus Oeni) will ferment at lower temperatures and at lower pH levels. This means it is superior for both red and white wines and can be added later in the wine making process than the Viniflora strain, with the ideal time being right after the completion of primary fermentation.

    In addition to good performance in harsh conditions, Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas, a decrease of vegetative and herbaceous notes and increased mouth-feel.

    Now we are selling multiple strains of improved ML bacteria including Beta, VP41, 31, and Baccus, giving you lots great bugs to choose from.

    Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity. Alpha will help contribute to mouthfeel while lowering the perception of green and vegetative flavors. Its low production of biogenic amines respects health concerns.

    Alcohol tolerance <15.5% v/v.
    SO2 tolerant <50 ppm pH: >3.2
    temperature: >57 degrees F

    You can’t store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially causing higher VA levels. The best time to add an ML culture is after racking off the gross lees.

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  • ACTI-ML

    ACTI-ML

    $2.39$99.99

    A nutrient mix designed to rehydrate and prepare Malolactic Bacteria for fermentation. Use 20g of Acti-ML and 100ml of distilled water at 77F (25C) per 1g of ml bacteria. Allow mixture to stand for 15 minutes before adding to wine.

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  • Opti Malo Plus

    Opti Malo Plus

    $3.99$74.99

    Opti-Malo Plus is a complete malolactic nutrient developed by Lallemand. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to help keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fermentation.

    To Use: Suspend in a small amount of water or wine and add directly to the wine at the same time as the malolactic culture. It should not be added to the rehydration water.

    Recommended dosage: 1 gram per gallon. This package is sufficient for 6 gallons.

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  • Dry Malolactic Bacteria V..

    Dry Malolactic Bacteria V..

    $19.99

    Good for 66 gallons. Oenococcus Oeni strain manufactured by Christian Hansen laboratories. Malolactic cultures are bacteria that convert harsher malic acid to lactic acid. They are often used in red wines to mellow them and sometimes in Chardonnay and Sauvignon Blanc to provide the buttery notes. This culture is added 2-3 days into the initial ferment while the alcohol levels are lower. This was the original ML strain that most winemakers used. Alcohol tolerance 14% v/v. There are superior strains now available such as the other five strains that we offer.

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  • Dry Malolactic Bacteria &..

    Dry Malolactic Bacteria &..

    $32.99

    Good for 66 gallons. Enoferm Beta is a single strain of Oenococcus oeni (ex Leuconostoc oenos), isolated from a Cabernet Sauvignon wine from Abbruzzi. It was selected due to it’s good performance under difficult wine conditions, positive sensory contribution, and security from its low use of sugars and very low volatile acid as well as biogenic amines production. In winery trials, Enoferm Beta was able to induce MLF at temperatures as low as 55o F. Most direct inoculum preparations have difficulty completing MLF unless temperatures > 64F, while Enoferm Beta can be used in wines with temperatures > 59F.

    Alcohol tolerance <15% v/v.
    SO2 tolerant 3.2
    temperature:>57 degrees F

    Different lactic acid bacteria strains do have an impact on the flavor profile of wine, Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas, improving structure and body, and less astringency and bitterness. Recent studies show Enoferm Beta to be a low diacetyl producer when used in co-inoculation and a moderate to high producer when used post-AF.

    You can’t store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.

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  • Dry Malolactic Bacteria V..

    Dry Malolactic Bacteria V..

    $34.99

    MBR 41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. MBR 41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v/v), enhanced mouthfeel and wine structure. This strain will ferment well with a pH above 3.2 and total SO2 levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with MBR 41 have increased richness and complexity.

    Alcohol tolerance <15.5% v/v
    SO2 tolerant <60 ppm pH >3.2
    temperature >61 degree F

    You can’t store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.

    2.5g packet is good for 250L (66gal)

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  • Dry Malolactic Bacteria &..

    Dry Malolactic Bacteria &..

    $32.99

    MBR 31 was chosen by the ITV in France for use in white and red wines for high activity and positive flavor characteristics. In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish. In red wines it is known for increasing berry fruit flavors and mouthfeel. MBR 31 is a good strain for use at temperatures as low as 15 C (59 F). Of the MBR strains, it is the most tolerant of low pH.

    Alcohol tolerance <14% v/v.
    SO2 tolerant 3.1
    Temperature >55 degrees F

    You can’t store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees..

    2.5g packet is good for 250L (66gal)

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  • Liquid Malolactic Bacteri..

    Liquid Malolactic Bacteri..

    $8.99

    Oenococcus oeni culture blend (ER1A & Ey2d) provides rapid and complete malic acid to lactic acid conversion. Reducing the malic acid will balance and soften wine while enhancing flavor and aroma characteristics such as vanilla and buttery notes. Our blend of fresh liquid cultures performs well at a pH of 2.9 or greater and at cellar temperatures as low as 55?F (13?C). Free SO2 levels should be less than 15 ppm. This package is designed to directly inoculate up to 6 gallons of wine or must that has completed or nearly completed alcoholic fermentation.

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  • Dry Malolactic Bacteria &..

    Dry Malolactic Bacteria &..

    $23.99

    1.5 grams. Good for 66 gallons.

    Viniflora CH16 is a freeze-dried pure culture of Oenococcus oeni. This malolactic bacterium has been carefully selected to induce malolactic fermentation in red wine with high alcohol levels, after direct inoculation. Viniflora CH16 has been isolated from a 16% Petit shiraz wine in the Russian River area of California, USA. The bacterium’s natural environment gives a good picture of its application; CH16 has been carefully selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine (up to 16% v/v) with a pH value above 3.4.

    Characteristics

    Very high fermentation speed
    Low production of volatile acidity
    Outstanding tolerance to high alcohol levels.
    Excellent all round tolerance to pH, temperature and SO2
    No production of biogenic amines
    Innoculation

    Viniflora CH16 should be added to dry wine, immediately after the alcoholic fermentation. Viniflora CH16 should always be inoculated directly into the wine. No rehydration or reactivation is required.

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  • Dry Malolactic Bacteria &..

    Dry Malolactic Bacteria &..

    $23.99

    Good for 66 gallons.

    Viniflora CH35 is a freeze-dried culture of Oenococcus oeni. This malolactic bacteria has been selected and adapted especially for direct inoculation of rose and white wines. Viniflora CH35 has been selected for its outstanding performance in malolactic fermentation of difficult white wines. This strain is the perfect match for rose and white wines but can also be used with success in red wines.

    Characteristics

    Outstanding tolerance to low pH and elevated levels of SO2 (down to pH 3.0 and up to 50ppm!)
    Strong fermenter under harsh white wine conditions
    Clean and fruity flavor profile
    Low production of volatile acidity
    No production of biogenic amines
    High inoculation level encourages a completed malolactic fermentation
    14% alcohol tolerance
    Application

    Viniflora CH35 should be added to dry wine, right after the alcoholic fermentation. No rehydration or reactivation is required.

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  • Malolactic Culture White ..

    Malolactic Culture White ..

    $9.99

    A direct pitch liquid Malolactic culture for 6 gallons of wine.

    This ML culture from White Labs is specially designed to meet the needs of home winemakers. It is tolerant of a wide range of temperatures and pHs and will not have a significant impact on flavor, aroma or mouthfeel.

    Vital Stats

    pH tolerant down to 3.0
    Low temperature tolerant down to 55F
    Alcohol tolerant to 15% abv
    Free SO2 should be less than 10ppm

    Please Note: White Labs recommends pitching this strain at around 5 Brix remaining sugar in your primary fermentation. MoreWine! recommends that you follow the manufacturer’s suggestion in this regard, but that you still rack off your gross lees withing 48hr of pressing and that you continue to stir the fine lees twice a week until the end of MLF.

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  • Red Wine Vinegar Mother

    Red Wine Vinegar Mother

    $5.99$8.99

    Raw, unpasteurized, red wine vinegar mother (starter) is used for making vinegar. No additives or sulfating agents. Add 1 part vinegar mother, 2 parts wine, and 1 part water, and let convert over a few months. After the first round you can continue building up in a 1 part starter to 2 parts wine ratio.

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