No more diacetyl in wine
MaloBacti™ CN1 represents a new generation of freeze dried MLF starter cultures of Oenococcus oeni with unique properties. MaloBacti™ CN1 has the ability to avoid diacetyl formation from citric acid degradation.
New +A3 process
The new +A3 process accommodates an increased number of active cells in combination with a so far unmatched fast activation and perfected adaption of the bacteria for the inoculation in wine or must.
- For fruity red and white wines. No diacetyl flavour and no volatile acids!
- Increase of the survival rate of the bacteria at inoculation
- Ideal adaption to difficult conditions in wine in only 6-8 hours!