Spec i f i cMalolacticBac ter ias

Selection - Decision - Revelation

Inoculation timings

AT THE START OF AFCO-INOCULATION

2/3 THROUGH AFEARLY INOCULATION

1 MONTH MAX. AFTER FADELAYED

INOCULATION

When to inoculate?

I want:• Fruity wines• Ready for sale quickly• Protection against Brettanomyces

I need:• Temperature control• Potential alcohol < 14.5% vol• A yeast suited to co-inoculation

I want:• roundness and intensity• Ready for sale quickly• Protection against Brettanomyces

I need: • Temperature control• A yeast suited to co-inoculation

I want:• Complex and structured wines• Preservation of aromas

I need:• A yeast suited to malolactic fermentation

I want:• To work on the wine’s oxygenation• To stabilise the wine’s colour

I need:• To monitor and stabilise contaminant

flora if necessary• Probably to warm the wine to start

the malolactic fermentation

CO-INOCULATION

EARLYINOCULATION

SEQUENTIALINOCULATION

DELAYEDINOCULATION

Traditionally, the chosen malolactic cultures were introduced just after alcoholic fermentation, sometimes even several weeks later. Current knowledge and challenges in terms of grape and wine micro-flora dynamics now lead us to consider more ambitious options, based on the alcoholic fermentation process (AF).

AFTER AF

INOCULATIONSEQUENTIAL

POTENTIAL PROBLEM ZONE

(Brettanomyces, biogenic amines,volatile acidity,

oxidation, aromatic masks, etc)

ZONE FOR PRESERVING THE QUALITIES OF THE

WINE’S GRAPE HARVEST

White and Rosé wines: � Decision criteria...

OUR SOLUTIONS

YOUR AIM

YOUR CONDITIONS

pH < 3,1 INOBACTERand/or de-acidification

VINS GRASET COMPLEXE*

Rapidité

MAXIFLORE ELITEInoculation séquentielle

VINS INTENSESET FRUITÉS*

* dans les cas les plus difficiles de pH compris entre 3,1 et 3,3 nous vous proposons un nouveau protocole d’acclimatation simplifiée couplé à un ferment spécifique - contactez votre interlocuteur IOC.

Simplicité

EXTRAFLOREInoculation séquentielle

3,1 < pH < 3,25

pH > 3,1

Diminution du masque beurré

MAXIFLORE ELITEInoculation précoce

pH > 3,25Pleine expression du fruité

INOFLORECo-Inoculation

Alcool < 14% vol

pH > 3,25Alcool > 14% vol

Prévention du masque beurré

MAXIFLORE SATINEInoculation précoce ou séquentielle

- Moderate use of sulphites: Free SO2 < 10 mg/L; total SO2 < 50 mg/L. Where the SO2 is higher, please contact your IOC representative.

- Temperatures that are neither too high nor too low:They must be between 17 and 24°C maximum, ideally: 18-20°C.

- Alcoholic fermentation: Use a yeast that is compatible with malolactic fermentation, especially with early or co-inoculation. nutrition can be the key to successful malolactic fermentation.

Our recommendations for successful malolactic fermentation

Early or Sequential Inoculation

Reduced buttery mask

Sequential Inoculation

Early Inoculation

Sequential Inoculation

Reduced buttery mask

Full fruity profile

FATTY &COMPLEX WINES*

INTENSE & FRUITY WINES*

Rapidity

y

* In the more difficult cases, with pH values around 3.1 and 3.3, we would suggest a new acclimatisation procedure in conjunction with a specific yeast culture – please contact your IOC representative.

Malolactic cultures that bring out your wines’ style

Beyond just de-acidifying your wines, our malolactic cultures contribute to a wine’s sensory profile.

MAXIFLORE SATINEReduces astringencyAnd prevents buttery aromas

MAXIFLORE ELITEFor structure and complexity

INOFLOREFruit and co-inoculation

EXTRAFLOREEasy to use

INOBACTERThe solution for a low pH

NUTRIFLOREA special nutrient formalolactic cultures

VOLUME & ROUNDNESS

SUPPLENESS& SOFTNESS

BODY &STRUCTURE

INOFLORE

MAXIFLORESATINE

EXTRAFLORE

MAXIFLOREELITE

INTENSE FRUIT

SPICES & DRY FRUITS

COMPLEXFRUIT

INOFLORE

EXTRAFLOREMAXIFLORE

SATINE MAXIFLOREELITE

Don’t forget to feed the bacteria!The use of NUTRIFLORE with or without suitable acclimatisation procedures is often necessary under difficult conditions (malic acid <1 g/L, exhaustion of nutrients, polyphenols, peptides or inhibitive fatty acids, etc). Lactic bacteria cannot use nitrogen in its ammoniac form. NUTRIFLORE is suited to their requirements.

Yeasts that simplify malolactic fermentation

Red wines Decision criteria...

OUR SOLUTIONS

YOUR AIM

YOUR CONDITIONS

Potential alcool

Potential alcool

Potential alcool

Potential alcool

< 16% volReduced astringency and finesse

MAXIFLORE SATINESequential inoculation

STRUCTURED & COMPLEX WINES(long maceration after alcoholic fermentation)

< 15% volVolume in the mouth, spices and complexity

MAXIFLORE ELITESequential inoculation

INTENSE &FRUITY WINES

< 14% volFresh fruits profile

INOFLORECo-inoculation

Dark fruits profile

MAXIFLORE SATINEInoculation précoce

Alcool potel > 14% vol

< 14% volSimplicity

EXTRAFLORESequential inoculation

Wine Type Recommended Yeast Product goals

White winesIOC B 3000Affi nityECA5

Level2 TD

Yellow fruits, flowers and volume in the mouth Strong intense fruitVery pronounced complexity and length

Rosé wines Affi nityECA5 Strong intense fruit

Red wines

IOC PrimrougeIOC R 9008IOC R 9002IOC Révélation TerroirIOC RP15

Early red wines / co-inoculationVolume, ripe fruits, salinity and longevitySpices, dark fruits and fresh woodFinesse, fruit and colourFreshness, softness and delicacy

> 14% volPotential alcoolEarly inoculation

FAQ

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Co-inoculation (Inoflore)

Control, without starter

Brettanomyces population

immediately after AF (CFU/mL)Volatile phenols

immediately after MLF (µg/L)

Prevention of Brettanomyces using yeast/bacteria co-inoculation (merlot 2006)

Institut Œnologique de ChampagneAdresse siège social :ZI de Mardeuil - 1 rue du Pré Bréda51530 MARDEUIL

Adresse postale :ZI de Mardeuil - Allée de CumièresBP 25 - 51201 EPERNAY Cedex France

SAS au capital de 6.500.000 Euros - SIREN 501 241 723 R.C.S. REIMS - Code APE 2059Z - Numéro de TVA intra-communautaire : FR 44 501 241 723

Tél +33 (0)3 26 51 96 00Fax +33 (0)3 26 51 02 20ioc@ioc.eu.com

www. ioc.eu.com

Why use expensive, specific cultures when malolactic fermentation starts, runs and finishes very well?

An indigenous, fast-growing flora is often made up of bacteria producing volatile biogenic amines, sulphurous odours, volatile acids or strong buttery notes. Although not always a noticeable defect, a masking of quality may be observed. The use of specific cultures, adapted to the wine and unable to cause such problems is particularly suited to normal cases of rapid, spontaneous malolactic fermentation. Co-inoculation and early inoculation techniques are then advantageous, since they act before Brettanomyces or similar harmful indigenous bacteria can become too widespread. Using specific malolactic cultures helps to control the wine-making process, thus avoiding vagaries in terms of times, cellar organisation and analytic testing of the wine. It also complements the sensorial work done previously.

When should one add NUTRIFLORE?

Whenever the analytic results are unfavourable or the wines are regularly resistant to malolactic fermentation and also when the yeast consumes a large part of the nutrients during alcoholic fermentation. This happens a lot!

Residual sugar remains in the wine. Can I use a lactic bacteria starter anyway?

In case of slow or arrested fermentation, it is better not to use malolactic starters in order to prevent any nutritional competition with the remaining live yeasts.

If, however, the aim is to preserve the residual sugar, inoculation with lactic bacteria poses no problems since the latter cause no lactic taint where there is sufficient malic acid left to consume. One just has to stabilise the wine, e.g., with sulphites, right at the end of malolactic fermentation.

Why does malolactic fermentation stop alcoholic fermentation , which is then hard to restart?

This is due to a spontaneous malolactic fermentation during alcoholic fermentation. In essence, the non-specific flora may consume significant quantities of nutrients, thus affecting the yeasts that need some of these nutrients. Ideally, anticipate such risks by co-inoculating and providing suitable yeast nutrition.

If I warm to 25°C, will malolactic fermentation be complete earlier?

Not really. Higher temperatures increase the toxicity of the alcohol for the bacteria and increase the level of active SO2. Overheating is a common cause of malolactic fermentation failure.

How can I be sure that inoculation will be effective?

One can estimate the feasibility of a wine’s malolactic fermentation based on its standard analysis results and its inputs. There is no point using a classic starter with a wine in which no bacteria could survive without specific acclimatisation!

Certain conditions have less well-known effects and can result in wines that are regularly, even ‘naturally’, resistant to malolactic fermentation. In many such cases, detoxification of the wine (CELLCLEAN) and/or the addition of bacterial nutrients (NUTRIFLORE) helps to overcome the problem. Co-inoculation and early inoculation may also bring success at this stage.

Will the specific bacteria safeguard the aromas in the wine? Will they yield a better aromatic profile than spontaneous malolactic fermentation?

Recent research has shown that lactic bacteria (indigenous or specific), just like yeasts, can play a significant sensorial role, either by favouring certain fruity, flowery, spicy or buttery aromas, or by affecting the flavour in the mouth. Again, it is important to choose a suitable specific culture, one that agrees with your type and style of the wine, since the flora indigenous to your cellars will vary over the years irrespective of its effect on your wines.