Concentrated and freeze-dried malolactic bacteria culture can be directly added to wine immediately after the alcoholic fermentation is complete and the wine temperature is 64° -7° F.
Bacchus is the culture of choice for many professional winemakers in red and white wines, where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18-24° C (64-75° F).