Lacticide

Lacticide degrades bacterial cell walls (active only on Gram+ bacteria) to selectively control malolactic bacteria whilst limiting SO₂ use. As opposed to SO₂, it does not affect yeasts and other bacteria (acetic), nor does it have antioxidant effects.

Lacticide can be used for various reasons:

• Avoid malolactic fermentation (MLF)
• Allow only partial malolactic fermentation
• Delay MLF in risky situations (carbonic maceration, high pH must, long maceration…)
• Inhibit malolactic bacteria when alcoholic fermentation is sluggish or stuck
• Better manage SO₂ additions during wine maturation and conservation

This product is allowed for a use in NOP according to the current regulations.  See the certificate.