Derived from its research on malolactic fermentation, LAFFORT has selected different bacterial strains for their oenological aptitudes and has developed production and inoculation procedures specific to each. LAFFORT’s straistrain-production technology combination provides professionals with optimal MLF control at competitive prices.

Which bacterial strain for which wine?

PreparationAlcoholpHso2Temperature C8 and c10
LACTOENOS 450 PreAc® ≤ 17%vol. ≥ 3,5 ≤ 80mg/L ≥ 16°C

≤ 20 mg/L of C8

≤ 5 mg/L of C10
LACTOENOS 350 PreAc®
≤ 16%vol. ≥ 2,9 ≤ 80mg/L ≥ 15°C

≤ 60 mg/L of C8

≤ 15 mg/L of C10
LACTOENOS SB3 Instant® ≤ 15%vol.

≥ 3,3

 ≤ 50mg/L ≥ 16°C

≤ 20 mg/L of C8

≤ 5 mg/L of C10
LACTOENOS B16 Standard®
≤ 16%vol. ≥ 3,1 ≤ 60mg/L

≥ 16°C

≤ 20 mg/L of C8

≤ 5 mg/L of C10
Type OF inoculation StEP

 RECOMANDED
PrEparation

 ObjectiVE
early co-inoculation
 24 h after AF start-up.

350 PreAc® , 450 PreAc® , SB3 Instant®

 Saves time and avoids MLF failure. Optimised fermentation management.
Late co-inoculation tardive 1010 density 350 PreAc® , 450 PreAc® Monopolisation of the ecosystem. Secures a traditional vinification process (AF then MLF).
Sequential inoculation

After AF, at pressing.

350 PreAc® , 450 PreAc® , SB3 Instant®

MLF after post AF maceration.
MLF in barrels.
Curative inoculation
 Later...

B16 Standard® , 350
PreAc®
Protocol restarting MLF

 Restarting stuck MLF.
Spring MLF.
Download our bacteria brochure
For optimal management of malolactic fermentation, please refer to the LAFFORT Technical Booklet « Good MLF management » and « Fermentation management: specific case of yeast/ bacteria co-inoculation”.
In case of wine with MLF problems, download our MLF restart protocol.
In the case of wine with a low malic acid content (<1 g/L), we advise the adoption of a specific protocol to successfully manage MLF.”