MaxBacti™ CN1

New freeze dried bacteria strain without citric acid metabolism. The new standard for MLF in red and white wine.

packing units:
MaloBacti™: 25 hl | 250 hl
MediBacti: 1000 hl
MaxBacti™: 5x 1000 hl


  • Protection of the varietal characters and flavours the in wine after MLF
  • No increase in the volatile acidity in the wine because no acetic acid production
  • No buttery or butter-scotch flavour due to no diacetyl production

PDF Downloads

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!
Bio Austria +A3

BSA Starterkulturen MaloBacti™ und MaxBacti™ sind nicht nur sicher in der Anwendung:

Malobacti hf2

MaloBacti™ HF2

View product

MaloBacti™ AF3

View product