Malolactic Cultures

Selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation 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. 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. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 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 Key Features: Recommended for red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.4, Total SO2 to 40 ppm (red wines), temperature 62 – 77° F and alcohol to 16% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

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An ice pack wrapped up with your liquid yeast to help extend the time that the yeast stays cool in transit.  Cool temps help keep the viability of the yeast higher which in turns leads to faster fermentation start times and better beer.  For an even better solution consider our insulated mailer with 2 ice packs. Please note - Liquid yeast will not arrive cold even when shipped with ice packs. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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VP41 used in red and white wines will have increased richness and complexity Chosen for its good implantation, steady fermentation, high alcohol tolerance In red wines, increased spicy, cherry and red fruit flavors have been noted Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria Good for 66 gallons VP41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. VP41 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 VP41 have increased richness and complexity. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. Alcohol tolerance: <15.5% v/v SO2 tolerance: <60 ppm pH: >3.2 Temperature: >61°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.

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Enoferm Alpha will ferment at lower temperatures and at lower pH levels compared to older Viniflora strains of Oenococcus Oeni Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity This strain will help contribute to mouthfeel while lowering the perception of green and vegetative flavors Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria 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. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <15.5% v/v. SO2 tolerance: <50 ppm pH: >3.2 Temperature: >57°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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Includes 2 ice packs and an insulated mailer to help keep your liquid yeast cold during transit.  The Insulated Mailer option is a great way to extend the length of time your ice remains cool!  These special envelopes contain self expanding foam, which creates a form-fitting container that protects and insulates liquid yeast.  This upgrade includes the Insulating Envelope and 2 Ice Packs. This option fits a number of yeast vials, pouches, or cans, and is made from thick foam insulation.  Because different yeast take up different space, each producer will fit a different quantity in this mailer.  See the chart below for what quantity of what yeast will fit inside. Yeast Producer / Brand Quantity that will fit in Insulated Mailer White Labs 6 Imperial Yeast 3 Wyeast 3 GigaYeast 3 Omega 3 To purchase, simply add however many Insulated Mailers will be needed to contain however many yeast are in your cart. Please Note!  Any additional yeast will be shipped outside of the mailer.  This option includes ice, and no additional ice needs to be purchased. Please note - Liquid yeast will not arrive cold even when shipped with ice packs. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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This Wyeast blend is recommended for any wine requiring malic acid reduction It will cover a broad range of temperature and pH conditions 125mL is enough to innoculate 6 gallons of wine, cider, or mead Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available A liquid Malo-lactic culture that contains a blend of ER1A and Ey2d malo-lactic cultures suitable for a fermentation pH of 2.9 or above and temperatures as low as 55°F (13°C). Alcohol Tolerance: 12-18% Optimum Fermentation Temp: 55-95°F Notes from Wyeast: Fresh liquid cultures of L. oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Vinter's Choice™ malolactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55°F. Test Results (At this time we do not know what strains of malo-lactic were involved in this test.): The performance of two strains of Leuconostoc oenos, Er1a and Ey2d, isolated from Oregon wines was evaluated in experimentally and commercially produced wines. Experimental lots of Chardonnay, Pinot Blanc, and Pinot Noir were inoculated at the end of yeast fermentation at 18°C with approximately 106 cfu/ml of Er1a, Ey2d, ML-34, PSU-1, MLT-kli, and BB44-40 Under low pH conditions, the Oregon strains completed MALOLACTIC fermentations (MLF) more rapidly than the other commercially available strains: at pH less than 3.3 Er1a completed MLF in an average of 48 days, Ey2d in 94 days, MLT-kli in 127 days, and the other strains in 143 days or longer. At pH greater than 3.4 all the strains completed MLF within 31 days. Commercial wines were inoculated during yeast fermentations with 0.5 to 2.0% V/V Er1a and Ey2d grape juice cultures (109 cfu/ml) and wine cultures (108 cfu/ml). Er1a completed MLF in 1-2 months at cellar temperatures of 15°C or higher, but was sensitive to cooler temperatures. Ey2d was more cold tolerant and completed MLF in 2-3 months at temperatures in 12-15°C In addition, Ey2d retained MALOLACTIC activity at temperatures as high as 80°C when all other strains including Er1a were inactive.

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Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas Delected due to it's good performance under difficult wine conditions and positive sensory contribution Able to induce MLF at temperatures as low as 55°F Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria 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 55°F. Most direct inoculum preparations have difficulty completing MLF unless temperatures > 64°F, while Enoferm Beta can be used in wines with temperatures > 57°F. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <15% v/v. SO2 tolerance: <60 ppm pH: >3.2 Temperature: >57°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, low diacetyl production, better structure and body,and less astringency and bitterness. 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 resulting in higher VA levels. The best time to add an ML culture is after racking off the gross lees.

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Selected and adapted especially for direct inoculation of rose and white wines Strong fermenter under harsh white wine conditions Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation 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. Application: Viniflora CH35 should be added to dry wine, right after the alcoholic fermentation. No rehydration or reactivation is required. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 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 No production of biogenic amines High inoculation level encourages a completed malolactic fermentation 14% alcohol tolerance Key Features: Recommended for white wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.0, Total SO2 to 45 ppm (white wines), temperature 59 – 77 ͦF and alcohol to 14% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

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LalVin 31™ performs well under such stressful conditions as low pH or low temperature 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 Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria 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. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <14% v/v. SO2 tolerance: <45 ppm pH: >3.1 Temperature: >55°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.

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Oenos™ 2.0 is an ideal strain to achieve a fast, clean malolactic fermentation in barrel aged wines Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation Good for 66 gallons Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation (figure 1). This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. Characteristics: The go-to malolactic bacteria for safety and speed in a broad variety of wine styles Produces a medium amount of diacetyl Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation Key Features: Recommended for white and red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77°F and alcohol to 15% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

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Includes 4 ice packs and an insulated mailer to help keep your liquid yeast cold during transit.  The Insulated Mailer option is a great way to extend the length of time your ice remains cool!  These special envelopes contain self expanding foam, which creates a form-fitting container that protects and insulates liquid yeast.  This upgrade includes the Insulating Envelope and 4 Ice Packs. This option fits a number of yeast vials, pouches, or cans, and is made from thick foam insulation.  Because different yeast take up different space, each producer will fit a different quantity in this mailer.  See the chart below for what quantity of what yeast will fit inside. Yeast Producer / Brand Quantity that will fit in Insulated Mailer White Labs 22 GigaYeast 12 Wyeast 12 Imperial Yeast 5 Omega 6 If you aren't ordering this many yeast and want a smaller insulated mailer, check out our ICE1. To purchase, simply add however many Insulated Mailers will be needed to contain however many yeast are in your cart. Please Note!  Any additional yeast will be shipped outside of the mailer.  This option includes ice, and no additional ice needs to be purchased. Please note - Liquid yeast will not arrive cold even when shipped with ice packs. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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All-purpose strain for enhanced complexity and mouthfeel LALVIN VP41® is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines. White wines have elevated tropical fruit flavors, apple and pear notes, and very low levels of diacetyl Rosé wine aromas are respected and adaptable based on varietal and fermentation aromas Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes and sweet tannins Recommended strain for restarting stuck malolactic fermentations At temperatures below 16°C (61°F) it may be slow to start but can complete MLF Selected for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel, and ability to improve wine structure Oenococcus oeni isolated in Italy    Alcohol Tolerance: <16% pH: >3.1 Total SO2: <60ppm Temp: >61°F Frequently used in: all styles of red, white, and rosé wines, restarting stuck fermentations   Usage: Add directly to wine and mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).    

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Co-inoculation strain for fresh and fruit-forward wines BETA CO-INOC™ is a strain of Oenococcus oeni that slowly utilizes malic acid over the course of alcoholic fermentation.  Produces low levels of diacetyl and volatile acidity Slow to start but finishes fast Add BETA CO-INOC 24-48 hours post yeast inoculation. Not recommended for use in a sequential MLF Isolated from the Abruzzo region of Italy PRO-TIP: If alcoholic fermentation is sluggish or stuck, it may be necessary to add BACTILESS™ or DELVOZYME® once MLF is finished so that bacteria do not consume sugar and produce VA. This is especially important if the pH is >3.5.   Alcohol Tolerance: <15% pH: >3.2 Total SO2 at crush: <60 ppm Temp:    At inoculation: 18–30°C (64–86°F)    During fermentation: 14–27°C (57–81°F)    Last 1/4 fermentation: <75°F if malic acid is still present Frequently used in: fresh and fruity white, rosé, and red wines   Usage: Add directly to pH >3.2 juice/must 24–48 hours after yeast inoculation and before alcohol reaches 5% (v/v). Once added, mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).  

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Silky mouthfeel, aromatic balance, and good oak integration LALVIN SILKA™ minimizes astringency and bitterness, quickly integrates tannins, and masks herbaceous and green flavors, resulting in well balanced red wines. Accentuates aromas of chocolate, vanilla, and toasted oak, balanced by aromas and flavors of red currant, blackberry, and cherry Enhances smoothness and roundness Selected for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments Oenococcus oeni isolated in La Rioja, Spain and selected by the Instituto de Ciencias de la Vid y del Vino (ICVV)   Alcohol Tolerance: <16% pH: >3.3 Total SO2: <60ppm Temp: >59°F Frequently used in: Medium and full-bodied red wines that are fermented or aged in oak   Usage: Add directly to wine and mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).    

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Fast fermenter for enhanced spice, fruit, and mouthfeel PN 4® is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance. Varietal expression is increased in tank-fermented white wines with minimal lees contact Barrel-fermented white wines show notes of honey and butter (diacetyl), full and creamy mouthfeel, and well-integrated oak character Red wines are described as having increased spiciness with elevated notes of nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are increased, structure is enhanced, and herbaceousness is masked Selected for its fast fermentation kinetics under difficult winemaking conditions Oenococcus oeni isolated by the Institute of San Michele in the Trentino region of Italy   Alcohol Tolerance: <15.5% pH: >3.1 Total SO2: <60ppm Temp: >61°F Frequently used in: complex whites, big and spicy reds   Usage: Add directly to wine and mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).    

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Strong fermenter for balance, freshness, and fruit expression O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations. Contributes to freshness and mineral/citrus notes in white wines In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified) May help stabilize color due to its slow degradation of acetaldehyde Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy   Alcohol Tolerance: <16% pH: >3.1 Total SO2: <60ppm Temp: >57°F Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine   Usage: Add directly to wine and mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

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Enhanced fresh fruit, spice, and tannin integration LALVIN ELIOS 1® is best suited for Mediterranean, Rhône style, and other warm climate red wines where it is known for enhancing red fruit aromas, spice, and tannin intensity. Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations, and increased freshness Can reduce the perception of green and vegetative characters Selected due to its fast implantation and reliable malic acid degradation Has a high capacity for acetaldehyde degradation. Because acetaldehyde strongly binds SO2, using ELIOS 1 may help keep more SO2 in the free form and therefore make post-MLF SO 2 additions more effective Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France   Alcohol Tolerance*: <15.5% pH: >3.5 Total SO2: <35ppm Temp: >64°F Frequently used in: medium and full-bodied reds *Alcohol tolerance of ELIOS 1 is reduced to 14% when the pH <3.5 and TSO2 >35 ppm    Usage: Add directly to wine and mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).  

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MaloTabs – Lallemand Direct-Add Malolactic Bacteria in Tablet Form Simplifies malolactic inoculation with pre-measured, direct-add tablets Promotes reliable MLF in red, white, or rosé wines without rehydration Contains highly active Oenococcus oeni for fast and complete fermentation Ideal for use in barrels or small tanks where standard rehydration is impractical Same trusted performance as Lallemand freeze-dried cultures, with added convenience MaloTabs are a convenient tablet-format malolactic bacteria product from Lallemand, designed to simplify the inoculation process, particularly in barrels and small vessels. Each tablet contains a carefully measured dose of a high-performing Oenococcus oeni strain, ensuring strong malic acid degradation even in challenging conditions. Unlike traditional freeze-dried MLF cultures, MaloTabs require no rehydration or mixing. They dissolve directly into wine, saving time and reducing the risk of contamination. Wines inoculated with MaloTabs benefit from shorter lag times and cleaner fermentations, leading to wines with better microbial stability and smoother sensory profiles. Protocol Simply add MaloTabs directly into the wine. They are designed to dissolve gradually and begin colonizing the environment as soon as they are hydrated by the wine. Add at the end of alcoholic fermentation, once the wine is dry and within a suitable temperature range (typically 18–22°C). No rehydration or stirring is required. Use immediately after opening and avoid splitting tablets. Usage Rates Recommended dosage: 1 tablet per 225 L (59 gal) barrel = approximately 4.44 tablets per 1,000 L = approximately 16.9 tablets per 1,000 gal Use one full tablet per standard wine barrel or follow manufacturer guidelines for larger formats. MaloTabs are best suited for wines with a pH above 3.2, alcohol levels below 14.5%, and free SO₂ under 15 ppm at the time of inoculation. For wines with higher alcohol or lower pH, consider nutrient support or alternative inoculation strategies.  

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