1-Extraction clarification / 2-Alcoholic fermentation / 3-Malolactic fermentation / 4-Maturation / 5-Fining / 6-Stabilization / 7-Filtration
Expert advise
The malolactic fermentation reduces the acidity and modify
in a positive way the organoleptic and sensory profile of
wine. The use of lactic bacteria in co-inoculation reduces
significantly technical costs and reduces the production of
biogenic amines in wine.
Type of inoculation
 
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Type of wine
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