MaloStar® Fruit facilitates malolactic fermentation (MLF) in wines to be vinified in a fruit-driven style, whilst retaining the grapes’ natural citric acid. The Oenococcus oeni CN2 strain developed by Erbslöh supports the potential for additional aromatic components that are lost during spontaneous MLF, or MLF with conventional MLF starter cultures. The acid lends the wine freshness and structure and promotes a balance between the wine’s key flavors.

Ingredient Name: Tartaric Acid

Ingredient Origin: Fermentation

Technical Data Sheet

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name
Ingredient Origin
Ingredients
Tartaric Acid
Food Additive Number
E 334, INS 334
Technologies

Features & Benefits

Product Highlights

Citrate negative means the MaloStar® Fruit bacterial culture does not degrade citric acid. At the same time, it suppresses the formation of diacetyl from citric acid, which leads to the formation of lactic or buttery notes, which mask the fresh/fruit aromas through their richness. MaloStar® Fruit completely safeguards MLF as, by preserving the citric acid, its negative properties prevent the formation of additional volatile acids that are always produced during spontaneous MLF, or MLF using conventional starter cultures.

Potential formation during MLF of volatile acids from glucose caused by a shortage of pantothenic acid is avoided by a special breeding process and activation of the starter culture using Erbslöh’s patented process. Permitted according to EU Commission Regulation no. 934/2019. User must check compliance with national regulations. Laboratory tested for purity and quality

Recommended for

  • White and red wines. Also suitable for simultaneous inoculation.

Conditions for MLF

  • Free SO2 < 10 mg/L
  • Total SO2 < 25 mg/L
  • Minimum inoculation temperature 18 °C. Subsequent temperature decrease to cellar temperature does not impede continuation of MLF
  • pH value > 3.2
  • Alcohol content < 13.5 % ABV

N. B.

  • Sensitive to higher alcohol contents
  • Sensitive to SO2

Yeasts that support acids or that cause high SO2 contents, and SO2-preserving vitamin C can lead to a marked increase in SO2 content through obligatory sulphurisation of mash/must and cause deactivation of the starter culture.

Benefits
  • Promotes aromas by retaining citric acid
  • Fruit aromas not masked by diacetyl from citric acid
  • Reduction in potential formation of volatile acids through retention of citric acid
  • The citrate-negative and therefore diacetyl-reducing characteristics of the MaloStar® Fruit strain facilitate secure MLF with shorter vinification time. No diacetyl management is necessary when MLF is complete. Storage on the lees or addition of SO2 customary in this context is no longer required. Resulting reduced sulphurisation can take place immediately, preventing the proliferation of wild microorganisms and ensuring dependability.

Applications & Uses

Food & Nutrition Applications
Dosage

After activation, the dual-section bag filled with MaloStar® Fruit bacterial culture and activator is sufficient for 2,500 L must/wine. Add simultaneously to the must 24 hours after the yeast, or add consecutively to the young wine still warm from fermentation immediately after alcoholic fermentation.

Packaging & Availability

Regional Availability
  • Europe
Packaging

1 aluminum dual-section bag The freeze-dried bacteria are filled in protected gas conditions.

Storage & Handling

Storage

Store at maximum 4 °C for 24 months. Temporary, slight warming during transportation does not affect activity.

*Water Use of demineralised or distilled water (25 °C) is preferred. If there is no alternative, potable water (25 °C) can also be used, provided it contains no more than 0.3 mg/L Cl2 according to the German Water Quality Regulation.