Lactic Acid Bacteria - Friend or Foe? Our upcoming winemaking handbook is almost here and features several new articles, including one on Lactic Acid Bacteria (LAB). Check out the full article on our website or read on for a preview. READ ARTICLE ALWAYS PRESENT...  This article was inspired by questions we regularly receive about interpreting microbial analysis. Lactic acid bacteria are easy to ignore as they are omnipresent in wine and wineries; however, they can create off-odors and flavors, even in dry wines.  As seen above, sugars and malic acid aren’t the only compounds lactic acid bacteria can metabolize. They can use citric acid, ethanol, and more.  ... BUT NOT ALWAYS HARMLESS Oenococcus oeni  An ally most of the time, Oenococcus can pose risks if not properly managed after malolactic fermentation. Lactobacillus spp.  Often most problematic during stuck fermentations or in high pH environments where they can quickly create off-odors and flavor

About Us AB Biotek provides winemakers with an extensive portfolio of wine ingredient solutions and applications expertise. Our historical global leadership in yeast and fermentation science has expanded to include a wider range of oenological technologies such as yeast, tannins, bacteria, enzymes, fermentation aids and polysaccharides. Our scientists, in partnership with our own wine experts and external partners, constantly strive to develop new and better choices for winemakers that enable them to create the style and quality of wines their customers enjoy consistently. As a primary technology producer, our business and reputation with our customers is of primary importance and our development and production facilities meet the highest global quality standards required. We have a very clear approach to work closely with our customers and aim to be the preferred supplier for their wine ingredients requirements. Our Brands Our Pinnacle and Maurivin branded ingredients have been selec

Worried about Smoke Taint and your MLF? Rest assured your malolactic fermentation is safe with Chr. Hansen Viniflora® bacteria! Chr. Hansen enologists in Australia set out to determine which cultures are best suited for running MLF in tainted wine and found no significant increase of free phenols in wines using our Viniflora range. Learn more in this webinar and download the webinar notes!

Enartis has released a new "Quick Tips" video on completing a successful Malolactic Fermentation.  In this video we discuss: Malolactic bacteria: Oenococcus Oeni Malolactic fermentation strategies: spontaneous or inoculated Successful MLF strategies with EnartisML range For more information, please see the following resources:  Newsletter: Taking the Risk out of MLF  Flyer: Tips for a Successful MLF  Video on the Use of Nutriferm Osmobacti

Rest assured your malolactic fermentation is safe with Chr. Hansen Viniflora® bacteria! Chr. Hansen enologists in Australia set out to determine which cultures are best suited for running MLF in tainted wine and found no significant increase of free phenols in wines using our Viniflora range. Learn more in our upcoming 30 minute webinar on Oct 7th, 2020. Seating is limited. For More Details and Registration: http://ow.ly/pTnP50BzjaS

Rest assured your malolactic fermentation is safe with Chr. Hansen Viniflora® bacteria! Chr. Hansen enologists in Australia set out to determine which cultures are best suited for running MLF in tainted wine and found no significant increase of free phenols in wines using our Viniflora range. Learn more in our upcoming 30 minute webinar, seating is limited. For More Details and Registration: http://ow.ly/pTnP50BzjaS