New starter culture without the formation of diacetyl!

No reduction of citric acid!

• No “lactic” flavors or notes in the wine
• No increase of the VA level during the malolactic fermentation
• The solution for a modern acid management in white and red wine

No 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.

• 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 because no diacetyl production.

New Adaptation Technology

A new adaptation method ensures an optimal adaptation of the MLF starter culture to the conditions the wine

• Increase of the survival rate of the bacteria at inoculation.
• Better adaptation to difficult condition in wine such as low pH or low temperature.

With immediate effect with +A³

Due to the ne +A³ method we have a once more higher active cell number at an unreached fast activation (8-12 hours!) in combination with a perfect adaptation of the Bacteria for inoculation in wine or must! 

Downloads:

• safety data sheet
• certificate of analaysis
• product information
• exportdeclaration
• manufactorer declaration
• GMO-free declaration