Successful MLF: The Beauty Of Co-Inoculation

This webinar from Bucher Vaslin North America explores co-inoculation, which is the practice of inoculating selected wine bacteria shortly after yeast inoculation. In the video, Eglantine Chauffour describes malolactic fermentation (MLF), the importance of using selected lactic acid bacteria, factors that negatively impact MLF, and the advantages of co-inoculation. Advantages of co-inoculation include secure MLF, limited risk of microbial spoilage, and practical and economic advantages. Yeast for co-inoculation in reds, whites, and rose wines, as well as co-inoculation applications are also highlighted. The video recording runs 35:50 minutes in length.