Decision support tool Malo starter with low pH

Preparation protocol
of a malolactic starter on must

according to the protocol established by the Technical Department of the CIVC and published in Vigneron Champenois N° 6 - June 2009

Total volume of wine to be inoculated (in hectolitres)

• Volume of the reactivation medium : • Volume of the yeast starter : • Bacteria used : • Activator used : • Dry yeast used :
liters liters g g START ML 5 g SOEC® 1971

The musts used to prepare the yeast starter will be
settled musts, preferably from the second pressing juice (taille),
unchaptalised and sulphited to a maximum of 4 g/hl (i.e. 2.7 cl/hl of Sulfossol 150).


for 15 to 20 minutes

Dilute the g of START ML 5 in litres of water at 25 °C

Stir vigorously to prevent agglomeration.
Allow to rest for 15 to 20 minutes, then homogenise the mixture,
stirring again, before preparing the Reactivation Medium.

Dilute the g of Vitilactic BL01 in the litres previously prepared

Volume of the reactivation medium

for 3 days

litres of REHYDRATED BACTERIA litres of SETTLED & SLIGHTLY SULPHITED MUST (Half a dose) litres d'eau à une température de 25°C g SOEC® 1971 DRY YEAST in powder form without rehydration litres in TOTAL

Be sure to maintain a temperature of 25 °C throughout the reactivation process;
then, as soon as the reactivation medium is ready, double its volume with the fermenting must
from the yeast starter to obtain a volume of:

Duration: 2 days

Yeast starter

The yeast starter and the reactivation medium must be prepared simultaneously

Mix g of SOEC® 1971 in liters of a Must/warm water mix
to obtain a temperature of 35°C.

(be sure to observe the temperatures indicated above,
and in particular do not exceed 40 °C, otherwise the active cells may be destroyed).
Stir vigorously to prevent agglomeration.

Allow to rest for 20 to 30 minutes, then homogenise the mixture,
stirring again, before preparing the yeast starter.

litres of REHYDRATED YEAST litres of must litres in TOTAL litres after incorporating the Reactivation Medium 3 days later

Keep yeast starter temperature at 25 °C during alcoholic fermentation, and then at 20 °C during malolactic fermentation.
Follow-up will be performed after 6 or 7 days, then every 2 days.

The tanks will be inoculated at a rate of 3% by incorporating from the top of the tanks, with no mixing once 2/3 of the malic acid present in the yeast starter is consumed.

Incorporation into the wines can be done during or at the end of alcoholic fermentation, with or without prior racking of the tanks to be inoculated.

To benefit from the thermal inertia of the tanks, it is advisable to turn off the temperature control at a specific gravity of 1005-1010.

Then maintain the temperature between 18 °C and 20 °C.
The first check will be performed no less than 15 days after inoculation.

The amounts indicated are for informational purposes only. Under no circumstances does this information replace the advice of your consultant oenologist.