Inobacter (IOC)

Adding selected bacteria triggers malolactic fermentation for white and rosé wines.

INOBACTER is used following a three stage protocol (reactivation, starter, seeding the vat) which enables bacteria to adapt to the lowest pHs.

As the winemaker chooses, the bacteria can be added to the must, during alcoholic fermentation or at the end of it. The very great tolerance of this strain under extreme conditions guarantees total effectiveness for breaking down malic acid.