The role of malolactic fermentation (MLF) bacteria on wine quality has
increased due to world winemaking trends to reduce the use of sulfur dioxide
in the must and to make wines with lower acidity and greater complexity.
Thus, the control of bacteria and malolactic fermentations aims to minimize
the risks and maximize the positive contributions of a MLF. Lallemand
has made malolactic bacteria cultures since the mid- 1980s to help winemakers
control MLF. Bacchus consists of natural wine bacteria isolates selected
from the Lallemand Oenococcus oeni culture collection in Saint-Simon,
France. These concentrated and freeze-dried Bacchus malolactic bacteria
cultures have been pre-acclimated to survive in a wide range of conditions
when directly added to the wine.
OENOLOGICAL PROPERTIES AND APPLICATIONS
Bacchus is the culture of choice for many professional winemakers in red
and white wines, where a positive contribution of complexity, mouthfeel
and structure are desired while also respecting the varietal character.
Bacchus provides a large population of malolactic bacteria for a timely
and easy addition. These malolactic cultures are an ideal and economic
tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol
to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes
up to 23 L, add Bacchus immediately after the alcoholic fermentation is
complete and the wine temperature is 18°-24°C (64°-75°F).
HOW TO USE BACCHUS