Tips on Buying Malolactic Starter Cultures. Freeze-dried direct inoculation lactic
acid bacteria starter cultures were introduced in the 1990s and many different ...
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Tips on Buying Malolactic Starter Cultures Freeze-dried direct inoculation lactic acid bacteria starter cultures were introduced in the 1990s and many different malolactic Oenococcus oeni strains are now available. The level of conditioning that the culture has been given by the manufacturer in order to survive and be active in a hostile wine environment is usually reflected in the price paid. New strains are selected not only for their improved malolactic fermentation activity, but they are also studied for their wine sensory profile influence. The winemaker now can select a starter culture based on the wine environment and also on the sensory contributions to mouthfeel, malolactic flavor and aroma. If not used immediately, starter cultures should be kept under refrigeration and/or frozen storage in their original unopened package and not opened until ready for use. Freeze-dried bacteria should avoid contact with oxygen and additional moisture. Prolonged high temperatures can also kill the cells. The manufacturer’s recommendations for handling and storage should be followed.
