General

Stuck or sluggish malolactic fermentations (MLF) are still present problems in the wine industry. The reasons for sluggish MLF’s are multiple. The main inhibitory factor is an elevated SO₂ content in the subject wine.  Elevated levels of SO₂ evolve from the primary fermentation due to the lack of essential nutrition.  To overcome this problem 2B has developed MaloControlâ„¢ to balance the nutrition for the MLF bacteria.

MLF bacteria have a specific requirement of nutrition that is different to yeast.  This specific nutrition requirement is an important factor when considering a successful MLF.

MaloControl™ provides a balanced combination of MLF nutrition compounds and co-factors that compensates for natural deficits in the grapes.  It enables the bacteria to have an optimal metabolism and to increase the malolactic activity.

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