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Enoferm Alpha Dry Malolactic Bacteria - 2.5 g
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Good for 66 gallons. This was the first improved ML strain that we carried and still the most popular with the commercial wineries and advanced home winemakers that we have been working with. When compared with the older Christian Hansend Viniflora strain of Oenococcus Oeni, Enoferm Alpha (which is a different strain of Oenoccoccus Oeni) will ferment at lower temperatures and at lower pH levels. This means it is superior for both red and white wines and can be added later in the wine making process than the Viniflora strain, with the ideal time being right after the completion of primary fermentation.

In addition to good performance in harsh conditions, Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas, a decrease of vegetative and herbaceous notes and increased mouth-feel.

  • Alcohol tolerance <15.5% v/v.
  • SO2 tolerant <50 ppm
  • pH: >3.2
  • temperature: >57 degrees F

    Now we are selling multiple strains of improved ML bacteria including Beta, VP41, 31, and Baccus, giving you lots of great bugs to choose from.

    Alpha was selected as dominant strain that has the capacity to achieve reliable MLF and improve wine complexity. Alpha will help contribute to mouthfeel while lowering the perception of green and vegetative flavors. Its low production of biogenic amines respects health concerns.

    You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.

    Click here for a PDF of the MoreWine Manual on Malolactic fementation. (Tip: Success begins during the hydration phase!)

Item # DYWM1
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.06LBS
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3.7 / 5.0
3 Reviews
5 Stars
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1 Stars
Malolactic fermentation
This is the first time I have been successful with Malolactic fermentation. I followed More Wine’s recipe using MLF nutrients and temperature recommendations and paired it with Endoferm bacteria.
I ran paper chromatography to determine if lactic acid was present. My Chardonnay has tartaric, malolactic and lactic acid present-yippee
January 25, 2018
1 month ago
Product was easy to work with and ran to completion without any issues. Much easier than liquid.
January 24, 2018
1 month ago
Weak Batch
The Malo was slow to start and didn't finish well. Last year the batch was strong and worked well. Improvement needed
January 24, 2018
1 month ago