Oenococcus oeni

MalolacticLow nitrogen demand

Converts malic acid to lactic, dropping TA by one to three grams per litre and turning a sharp wine round and soft. Produces diacetyl, which is buttery in a Chardonnay and wrong in a Riesling.

Alcohol tolerance

15%

10% - 15%

Temperature

18-25 C

18C - 25C

Works below

15% ABV

above which the bacteria will not start

Nitrogen demand

Low

Copes with a must short of nitrogen, which is what makes it safe for honey and fruit.

Sold as

Lallemand VP41

Wyeast 4007

White Labs WLP675

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Where it belongs

Red wine
Chardonnay
High acid hybrids

Pitching it

Not a yeast, and it goes in after the alcoholic fermentation rather than with it. Malolactic wants 18 to 25C, free SO2 near zero and a wine that has finished; sulphiting first will stop it before it starts.

Other malolactic strains

Low pH malolactic

15%

Selected to work below pH 3.2 and at low temperature, where a standard culture simply will not start. The strain for cool-climate whites and for hybrids.