Yeast Strains

ML Bacteria Cultures

Nutrients

Enological Enzymes

Enological Tannins

General Tools

Beer Ingedients

• MBR Malolactic Bacteria Freeze-Dried Direct Inoculation Culture
• Standard ML Bacteria Freeze-Dried Build-Up Cultures

MBR Malolactic Bacteria Freeze-Dried Direct Inoculation Culture

Oenococcus oeni is a very complex bacteria that grows slowly even in very rich and specific media. Since wine environments are hostile to their growth, direct inoculation starter cultures must be conditioned to this environment during their production. The MBR (Microbe-Be-Ready) process was developed by Lallemand to reinforce the Oenococcus oeni cell membrane. The result is highly active MBR cultures available for easy and quick inoculation of wine.

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.

MBR VP41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. MBR 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 MBR VP41 have increased richness and complexity.

Adapted to high alcohol and high pH; contributes to tannin mouthfeel intensity

Lalvin MBR Elios 1 was isolated by the ICV from spontaneous malolactic fermentation wines for use in moderate to warm region red wines with high alcohol and high pH. It was evaluated against other Oenococcus oeni strains and was found to have a consistently positive sensory profile. It has good fermentation kinetics under difficult malolactic conditions such as high alcohol (15% v/v) and high pH (above 3.5). MBR Elios 1 contributes to the tannin mouthfeel of the finished wine by enhancing the perception of overall tannin intensity while avoiding green and vegetative characters.

Microenos MBR B1 was selected in the Burgundy region and developed by Laffort Oenologie. It is recommended for both red and white wines. It is known for neutral fermentative characteristics and for its ability to retain a wine's aroma and flavor profile. Microenos MBR B1 is slow to start fermentation but takes off and finishes well. It is good for wine with alcohol up to 15% (v/v), a pH as low as 3.2 and temperatures of 18-30°C(64-86°F).

Lalvin MBR EQ54 was the first strain produced by Lallemand using the MBR process. MBR EQ54 contributes balanced mouthfeel with a neutral sensory impact that allows for enhanced varietal fruit.

Lalvin MBR OSU (OSU strain EY2D) was isolated at a premium Oregon winery with additional research done at Oregon State University . MBR OSU is known for its light buttery character. It works well in favorable malolactic environments.

Standard ML Bacteria Freeze-Dried Build-Up Cultures

These traditional freeze-dried cultures have been successfully used throughout Europe, North America and Australia for over 15 years. The more labor intensive build-up protocol recommended when using STANDARD strains is compensated for by their MLF activity in difficult wines. The build-up procedure acclimates the culture to difficult conditions, increasing the probability of success.

3X is a mixed starter containing three proven ML strains. It contributes a neutral sensory effect and may be used in white and red wines. 3X is recommended for restarting stuck ML fermentations. Under difficult conditions this mixed starter enhances competitive factors against wild bacteria populations, improving the success rate.

Microenos B16 is a standard build-up culture selected in the Champagne region by Laffort Oenologie. It is recommended for red, white and sparkling wines. B16 is a neutral strain known for its high alcohol tolerance (up to 18% v/v) and its ability to ferment in wine pH of 2.9. B16 is a good strain for difficult conditions and for restarting stuck ML fermentations.

The IB malolactic strain was isolated by the CIVC from Champagne and contributes a neutral sensory effect. This is the strain of choice for many sparkling wine producers when malolactic fermentation is desired.

The MT01 strain was isolated and selected in collaboration with the Station Oenotechnique de Champagne (SOEC) in Epernay. MT01 is characterized by very low VA and diacetyl production resulting from a lack of citrate permease activity. These attributes are particularly beneficial when neutral character from malolactic fermentation is desired.

OSU is a mixed starter of ER1A and EY2D strains isolated by Oregon State University. It is notable for its light buttery contribution. Using a mixed culture increases flavor dimensions and success rate. The STANDARD OSU culture is recommended for more difficult conditions when MBR OSU may not be appropriate.