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Lactic Acid Bacteria

The main objective in the use of selected lactic acid bacteria is the best control of malolactic fermentation, avoiding deviations that can affect the quality of the wine. The most sought-after aspects in the selection and multiplication of our bacteria are the low production of volatile acidity, the non-production of biogenic amines and the preservation of varietal aromas.

LACTIC ACID BACTERIA INFORMATION

More info about Lactic Acid Bacteria