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Malolactic Bacteria

The addition of lactic acid bacteria (Oenococcus oeni) for malolactic fermentation has become increasingly significant during the last decade, particularly for wine preparation. Previously known as second fermentation of the wine, modern oenologists use lactic acid bacteria specifically in the form of simultaneous inoculation or as a classic tool for inoculation after alcoholic fermentation.
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SIHALACT Oeno

SIHALACT Oeno