BACTERIA

One of the most important stages of wine production is malolactic fermentation. It is a process involving the conversion of malic acid to lactic acid or, more precisely, decomposition into lactic acid and carbon dioxide. The main active ingredient in the process are bacteria for malolactic fermentation, which you can buy in our online store. ANAX offers the best solutions for large industrial wineries and private wineries, which are engaged in the production of quality and delicious drinks and which comply with all technological features.

Lactic acid bacteria are a natural component of grape must. Most genera of bacteria are capable of causing malolactic fermentation, which eventually leads to new flavors and notes in wine bouquets. The price of malolactic fermentation bacteria allows  to actively experiment with compositions. There are wines in which no bacteria are used or partially used or always added. In all cases, the results are different.

PECULIARITIES OF THE USE OF MALOLACTIC BACTERIA

It is worth studying the peculiarities of the use of bacteria for malolactic fermentation, their storage and possible difficulties if you want to buy them in bulk. Optimal conditions for this type of fermentation is the ambient temperature of no more than 18 degrees, and the pH balance of wort in the range 3-3.6. An important condition is the absence of sugar in the composition by the start of fermentation, as malolactic bacteria (the cause of the formation of acetic acid) negatively affect all the organoleptic characteristics of the drink.

Certain bacteria can develop in the must from the moment the grapes are crushed. However, alcoholic fermentation has a negative effect on them, so they "fade" for a while. The active multiplication of yeast also depresses lactic acid bacteria, and only the most resistant of them, capable of adapting to the alcoholic environment are survive After alcoholic fermentation, malolactic fermentation begins.

Quality bacteria for controlled malolactic fermentation, which ANAX offers to buy, requires constant and careful monitoring. The best for the quality of the future beverage is the process where the bacteria interact with malic acid without affecting the other components. Otherwise, the wine may deteriorate and acquire unpleasant aromas and flavors.

For the production of red, fortified wines, it is worth buying a laboratory-bred preparation for the nutrition of lactic acid bacteria. Fermentation with reduction of acidity is not necessary for white wines that have their own unique freshness and expressiveness. Lactic acid has milder flavor properties, for which it is also called "noble". In red wines, its presence is very much appreciated.  The presence of a large amount of malic acid gives them tartness and pungency. The wine becomes more resistant to contamination by other bacteria, as well as stable and pleasing to the palate as a result of malolactic fermentation.

Apple-milk fermentation gas pedal should be ordered in bulk now in order to achieve a similar effect.  Wine is a beverage that requires compliance with all technologies, because only then you can get a product that will be loved by true connoisseurs.

ORDER APPLE-MILK BACTERIA AT ANAX GROUP

Call the phone numbers listed on the website to buy malolactic bacteria. We have a range of products from leading manufacturers, so we can guarantee the high quality of raw materials. Technologists and consultants will help you choose the right option for you.

Cooperation with ANAX is beneficial to both large  wineries and to small private wineries. We find an approach to each client and offer a product that helps to improve the performance of wine products. The online store offers quality malolactic bacteria at an affordable price.

Our offices are located in Kazakhstan and Germany. Thanks to our established logistics, our products are delivered all over Europe.  ANAX offers to order a culture for malolactic fermentation, which will be a great addition for every winery.