ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 17
MALOLACTIC BACTERIA
AND NUTRIENTS
MALOLACTIC BACTERIA
AND NUTRIENTS
ATPGroup’s exclusive and comprehensive range of highly effective freeze-dried malolactic bacteria
Malo-Plus HA
cultures covers virtually any MLF condition. Each culture is produced using a unique method that
Single strain Oenococcus oeni specifically selected for its tolerance towards
high acidity content and fermentation speed.
introduces stress factors throughout the production process, ensuring maximum activity upon
inoculation. For the most effective completion of malolactic fermentation, the best strategy is to
combine the strength of our Malo range with the Malo Detox and Malo NutriBact nutrients.
• Suitable for both red and white wines.
• Strong fermenter even at higher alcohol levels (14.5% v/v) and pH tolerant to 3.1.
• Freeze-dried powder specially developed to prepare the Oenococcus oeni cell membrane for
hostile wine environment.
Application: Add towards the end of primary fermentation or after wine has
completed primary fermentation.
Malolactic Bacteria
Packaging: 1,000 gal, 10,000 gal, 50,000 gal; Some sizes special order only
Malo-D
Single strain Oenococcus oeni bacteria designed to contribute complexity to
wine aromas as well as softness and richness to the palate.
Malo-Vigna
• Well suited for structured white wines, but can be also used for sparkling and red wine styles.
Single strain Oenococcus oeni for use in wines with high structure and alcohol
content. Enriches wines with complex tertiary flavors, harmonizing finesse, and
overall elegance.
Application: Add towards the end of primary fermentation or after wine has
completed primary fermentation.
• Selected from the famous Monfortino vineyard of Giacomo Conterno in Monforte d’Alba, Italy
due to its ability to withstand the high alcohol content and tannic composition of these great wines.
Packaging: 1,000 gal, 10,000 gal, 50,000 gal, 100,000 gal
• Enriches wine with intense long-lasting notes that persist throughout the life of aged wine.
• Specifically selected for its diacetyl production.
Some sizes special order only
Application: Add towards the end of primary fermentation or after wine has
completed primary fermentation.
Malo-Multi
Packaging: 1,000 gal, 10,000 gal, 50,000 gal, 100,000 gal
Some sizes special order only
Mixed strain Oenococcus oeni consisting of three genetically different strains
that highlights the typical aromas of the variety from which it is produced while
enhancing complexity.
• Showcases varietal typicality in white wines and dark berry characters in red wine.
• Strong fermenter even at high alcohol levels (16% v/v).
Application: Add towards end of primary fermentation or after wine has
completed primary fermentation.
Packaging: 1,000 gal, 10,000 gal, 50,000 gal
Some sizes special order only
Malo-Plus
Single-strain Oenococcus oeni specifically selected for its tolerance towards
low temperatures, sulfur dioxide and high-alcohol content (16.5% v/v) giving
this strain superior fermentation capabilities.
• Results in a highly active culture which is ready for quick inoculation.
• Suitable for both red and white wines.
• Freeze-dried powder specially developed to prepare the Oenococcus oeni cell membrane for
hostile wine environment.
Application: Add towards the end of primary fermentation or after wine has
completed primary fermentation
Packaging: 1,000 gal, 10,000 gal, 50,000 gal, 100,000 gal
Some sizes special order only
ENOLOGY
PRODUCTS
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