Inoculated Malolactic Fermentations

Malolactic starter cultures are now commonly available to inoculate wines in which a malolactic fermentation is desired. The cultures are Oenococcus oeni strains propagated from commercial wineries. Strains can be selected to provide different desired characteristics such as reduced buttery flavor or increased tolerance to sulfur dioxide. The cultures are sold as freeze dried preparations that either require a hydration protocol similar to yeast or as ready add forms. Inoculation is usually done after the primary fermentation. These cultures are normally stored frozen and should be used in a fairly short time once received as they have a much shorter shelf life than yeast. Rates of addition and protocols for how to add to the bacteria to wine are provided by the manufacturers.