MLF management

With a view to providing winemakers with solutions tailored to their needs, the Lamothe-Abiet technical department has developed a tool for assessing the malolactic fermentability of wines*. Depending on their characteristics, winemaking method and the strain of lactic acid bacteria used, the tool guides you towards the best strategy for achieving and securing MLF. Malolactic fermentability is illustrated by a score out of 20. This is accompanied by information on the most suitable strains. Pre-treatments, if necessary, are indicated to help the lactic acid bacteria take hold.

If you have any problems using our tool, we recommend that you download the latest version of your browser.

* based on the work of Renouf V (2013). Malolactic fermentation in wines: Mechanisms and practical applications. Lavoisier, Paris