Malo-lactic fermentation maker.

MALOSTART is an activator of malo-lactic fermentation.  Made of nutrients essential for metabolism of bacteria, MALOSTART accelerates the kinetic of the malo-lactic fermentation significantly.

I - CHARACTERISTICS:

            For the synthesis of cell wall components, lactic acid bacteria have to find the necessary assimilable forms of chemical compounds (carbon, free amino acids, peptides, vitamins …) in the medium.

Besides the physical and chemical factors (temperature, alcohol, pH, SO₂ …) the lack of bacteria growth can also results from the presence of inhibitors.

MALOSTART combines an addition of necessary nutrients, easily integrated by the bacteria, and a very strong power of neutralization of the inhibiting factors of the malo-lactic fermentation.

            MALOSTART has to be used in association with selected bacteria, in order to secure a good inoculation and a quick malo-lactic fermentation, without organoleptic deviations and production of undesirable compounds (biogene amines).

II – Application:

            MALOSTART helps to achieve a successful malo-lactic fermentation, even under difficult conditions, due to its nutritional and detoxification actions.

Kinetic of fermentation with and without MALOSTART.

Bordeaux  2001

(Cabernet Sauvignon)

MLF not accomplished after 10 months of maturation.

Wine analysis before bacteria inoculation:

Alc. 11,95 %vol.; pH:3,61; TA:4,15 g H₂SO₄/l; TSO₂: 27 mg/l; sugar: 0,9g/l.

Kinetic of fermentation with and without MALOSTART.

Madiran  2001

(Tannat)

Wine analysis before bacteria inoculation:

Alc. 14,6 %vol.; pH:3,57;

TA: 4,8 g H₂SO₄/l; TSO₂: 40 mg/l; sugar: 1,1 g/l.

  III - CONDITION FOR USE:

            Use MALOSTART in red, white or rosé wines to accelerate the start of the malo-lactic fermentation, or in case of stuck fermented wines.

 MALOSTART can be added during the racking of red wines, or at the end of the alcoholic fermentation of the white or rosé wines, but in any case, always 24 hours before the addition of the malo-lactic starter.

Mix MALOSTART into 10 times its weight in water, then add the preparation into the wine 24 hours before to inoculate with selected bacteria.

IV - PACKAGING and PRESERVATION:

            Keep in a cool and dry room in the sealed original bag.

Bags of 500 g.

            Cartons of 20 x 500 g.