MBR^®
The MBR^® form of malolactic bacteria represent a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition to wine. The conditioned MBR^® bacteria that survive are robust and possess the ability to conduct reliable malolactic fermentation (MLF), even under difficult wine conditions.

1-Step^®
The 1-Step^® starter kit is a highly effective malolactic starter culture to promote MLF in most red and white wines in a wide range of oenological conditions. The kit contains one of our popular MBR^® bacteria and an activator mix that require a short acclimatization protocol to “wake-up” the bacteria and activate their metabolism.

Unlike the MBR^® cultures, the 1-Step^® cultures are not preconditioned at our Lallemand bacteria facility and therefore require a simple rehydration/activation step 24 hours before they can be inoculated into the wine.

Three popular MBR^® bacteria strains, Enoferm^® ALPHA, Lalvin VP41^™ and PN4^™, are now available as 1-Step^® starter kit cultures. The 1-Step^® cultures perform as well as or better than MBR^® cultures, especially under more challenging MLF conditions.

MBR^® (Oenococcus oeni) Cultures

LALVIN 31™
Enhances polyphenolic content and fruit character adapted to low pH and low temperature wines.

LALVIN 31™ was selected by the Institut Technique du Vin (ITV), France, and performs well under such stressful conditions as low pH (>3.1) or low temperature (>14°C/57°F). Final color intensity depends on the duration of malolactic fermentation (MLF). By being able to carry out MLF at low temperature, LALVIN 31™ gives the winemaker control to obtain wine with higher color intensity and stability. LALVIN 31™ is noted for its good sensory balance in red and white wines and low production of biogenic amines. LALVIN 31™ benefits from the addition of a malolactic nutrient such as OPTI’MALO^® PLUS.

ENOFERM^® ALPHA
Security and mouthfeel, adapted to high alcohol wines

ENOFERM^® ALPHA was selected by the Institut Technique du Vin (ITV), France, from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ENOFERM^® ALPHA is dominant and has the capacity to achieve reliable MLF and improve wine complexity. Moreover, its low production of biogenic amines respects health concerns and regulatory limits on biogenic amines. Contrary to spontaneous MLF, the contribution of ENOFERM^® ALPHA to white wine is usually described as enhancing the mouthfeel while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ENOFERM^® ALPHA on wine complexity.

ENOFERM^® BETA
Activity and varietal aroma, adapted to high SO₂ wines

ENOFERM^® BETA was isolated in Italy and is best used to enhance tannin structure and red berry varietal character in reds. The name “Beta” comes from its capacity to increase levels of beta-damascenone and betaionone, which contribute floral notes, especially in Merlot. The bacteria is pH tolerant to 3.2, SO₂ tolerant to 60 ppm, temperature tolerant to 14°C (57°F) and alcohol tolerant to 15%. ENOFERM^® BETA benefits from the addition of a malolactic nutrient such as ACTI-ML.

LALVIN^® ELIOS 1
Contributing tannic intensity and mouthfeel, adapted to high alcohol wines

LALVIN^® ELIOS 1 was isolated by the Institut Coopératif du Vin (ICV) in Montpellier, France, from spontaneous malolactic fermentations showing very good fermentation performance, as well as a positive sensory profile. The ICV evaluated and compared LALVIN^® ELIOS 1 to several other Oenococcus oeni isolates over several years in their research winery and pilot plant. LALVIN^® ELIOS 1 consistently demonstrated good fermentation kinetics under such difficult MLF conditions as high alcohol (15.5%). This malolactic bacteria culture enhances the perception of overall tannin intensity, while avoiding green and vegetative character development.

Lalvin ICV Elios Blanc^®
Lifting fruit and fore-mouth volume

The ICV has isolated, researched and selected a new malolactic starter culture – Lalvin ICV Elios Blanc – a natural malolactic bacteria selected in the Languedoc region. This Oenococcus oeni has demonstrated its reliability for achieving malolactic fermentation in Mediterranean and Rhône white and rosé wines in difficult pH and temperature conditions, even when the pH is <3.4.

LALVIN VP41™
Enhances complexity and mouthfeel, adapted to high alcohol wines

LALVIN VP41™ was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and oenological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of LALVIN VP41™ stood out in tastings when compared to other ML bacteria. In temperatures below 16°C (61°F), LALVIN VP41™ is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO₂ tolerance, plus the steady fermentation kinetics of LALVIN VP41™ make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.

PN4^™
The Rocket

The PN4 bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of pH, alcohol and S02. Microvinification testing of the PN4 on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4 bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.

1-Step^® (Oenococcus oeni) Cultures

1-Step^® ALPHA
ENOFERM^® ALPHA but without the ability to withstand direct inoculation into the wine

1-Step^® products require a rehydration/activation step using an activator that is provided with the culture. 1-Step^® ALPHA has good activity at low temperature, an alcohol tolerance of up to 15%, SO₂ tolerance of < 50 mg/L total, and pH tolerance as low as 3.2.

1-Step^® VP41™
LALVIN VP41™, but without the ability to withstand direct inoculation into the wine

1-Step^® products require a rehydration/activation step using an activator that is provided with the culture. 1-Step^® VP41 has an alcohol tolerance of up to 15%, SO² tolerance of < 60 mg/L total, and pH tolerance as low as 3.3.

1-Step PN4™
PN4™, but without the ability to withstand direct inoculation into the wine

1-Step™ products require a rehydration/activation step using an activator that is provided with the culture. 1-Step™ PN4 has an alcohol tolerance of up to 16%, SO² tolerance of < 60 mg/L total, and pH tolerance as low as 3.0.

Other Products

NOBLESSE^™
Prevent sulfur defects and stabilize wine

The inactivated yeast cells of a popular ICV selected yeast are now available for sulfur compound prevention during fermentation and aging. NOBLESSE also helps modify and stabilize the wine’s colloidal balance, resulting in:

• Increased perception of ripe fruit
• More intense structure, initial mouthfeel volume and rounded finish
• Decreased perception of “sawdust/sap” in wines aged in new barrels
• Decreased perception of harsh, chemical and burning sensations
• Stimulation of malolactic fermentation.

Dosage recommendation: Add 30 g/hL of NOBLESSE to the must, or toward the end of fermentation.