DECISION MAKING TOOL : OENOLOGICAL BACTERIA SELECTION AND MALOLACTIC FERMENTATION MANAGEMENT

The different roles and impacts of malolactic fermentation in wines are generally largely underestimated. Beyond the simple biological deacidification, oenological bacteria have distinct and essential functions:
1) stabilization and bioprotection of wine
2) earlier availability ot the wine and traceabilty of processing agents
3) solution for low fermentability of wines
4) differenciated sensory revelation of wines

Without replacing your enologist advises, this decision support tool is intended as a guide to choose the oenological bacteria and its use best suited both to the parameters of your wines and your constraints of production, and also to your product objectives.

It is your responsibility to inquire with your certifying body in order to verify the compliance with your charter of the proposed protocols, especially in case of organic winemaking. IOC can in no way be held responsible for an error of assessment, or for any damage related to the use of this guide without further verification.