BASE WINE STABILITY WITHOUT MLF
PROBLEM
Sparkling base wines are highly susceptible to unwanted spontaneous malolactic fermentation (MLF) due to:
- Low tolerance of base wines
- Indigenous lactic acid bacteria remaining post-AF
- Absence of protective pH and alcohol levels.
Uncontrolled MLF during tirage or bottle ageing can lead to gushing, turbidity, elevated VA, and loss of freshness. Base wines must remain MLF-free to ensure stylistic and microbiological stability.
SOLUTION
VitiFerm™ BIO Esprit
- Organic Saccharomyces cerevisiae yeast
- Naturally suppressive to lactic acid bacteria
- Low nutrient demand and low acetaldehyde production
- Produces fine, neutral aroma profile with high fermentation security
PROTOCOL OBJECTIVES
- Prevent spontaneous MLF in primary and secondary fermentation.
- Deliver a clean, fresh base wine with no risk of microbial instability.
- Create a high-acid, tight profile ideal for tirage.
