La Claire Malo Direct
GEL746.00
This winemaking bacterium enables malolactic fermentation in white, red and rosé wines. It can be incorporated directly into the must or wine without being reactivated first. La Claire Malo Direct does not produce biogenic amines (this strain does not have the genes responsible for the decarboxylation of amino acids) and is particularly suited to co-inoculation with yeasts, as this heightens the efficacy of its kinetics. Used with this method, it also produces a very limited amount of diacetyl (buttery notes) and helps reveal and preserve fruity notes, in particular from esters. Undoubtedly the best bacterium to use in co-inoculation and when aiming for a fruity wine. Composition: Oenococcus Oeni. Main application: obtain fruity wines through co-inoculation. Dosage: • 1 g/hL.
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