DIACETYL FREE MLF WHITE WINE
PROTOCOL STEPS
Conventional malolactic fermentation (MLF) often leads to the production of diacetyl, acetic acid, and the oxidation of citric acid. This is particularly problematic in:
- Fruity white wines where freshness is key.
- Wines from botrytis-affected fruit, which risk increased volatile acidity (VA).
- Low pH wines, where diacetyl can linger longer.
- Traditional MLF can compromise varietal character and lead to unwanted faults.
SOLUTION
The solution is Malobacti™ CN1, a freeze-dried Oenococcus oeni strain specifically designed for this purpose.
- It prevents citric acid degradation, thus eliminating diacetyl and acetic acid formation from citric acid metabolism.
- This strain is ideal for preserving varietal character and preventing buttery or vinegary faults.
- Malobacti™ CN1 is suitable for all white wines, especially aromatic or delicate styles.
PROTOCOL OBJECTIVES
The main objectives of this protocol are to:
- Perform MLF without the risk of diacetyl formation or increased volatile acidity.
- Protect the wine’s aromatic purity and reduce microbiological risk post-alcoholic fermentation (AF).
- Enable the production of clean, modern wine styles with minimal SO2 interference.
