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Technology
Discover our Own Innovation Systems and High Technical Value. We are the present and future of innovation in winery equipment.
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
VINIFERM OE AG-20
Second-generation lactic acid bacteria for quality red wine production
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VINIFERM OE 322
Concentrated liquid culture for very low pH white wines.
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VINIFERM OE 104
Concentrated liquid culture for red wines of marked polyphenolic expression.
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