• For the wine style and oenological parameters selected, the following wine bacteria are suggested :

PN4Sensory informations or ELIOS 1Sensory informations with co-inoculation or sequential inoculation.

• For this application and these conditions, we suggest the following process :

MBR

or

• Additional informations :

Opti'Malo PLUS addition in wine at the end of alcoholic fermentation if sluggish start of MLF (in case of co-inoculation) or when bacteria sequential inoculation.

With co-inoculation, if total SO2 content is > 50 mg/L: inoculate bacteria 48H after SO2addition. If pH is close to 3.5: choose co-inoculation with 1-STEP process to favour an early stabilisation of wine and to limit spoilage microorganisms development.

Choose your wine parameters

pH

ALCOHOL

TOTAL SO2

SUMMARY