MaloBacti™ HF2
Properties
- Very high tolerance to high alcohol contents up to at least 16% alcohol by volume.
- Extreme tolerance to low pH values, up to pH 3.0.
- Excellent sensory characteristics, without lactic notes.
- The solution for the BSA, even under the most difficult conditions.
- Alcohol tolerance up to min. 16 %. vol.
- pH tolerance from pH 3.0!
The solution for low pH values and high alcohol contents MaloBacti™ HF2 is another strain from the reliable generation of freeze-dried BSA cultures of the genus Oenococcus oeni. MaloBacti™ HF2 was selected for the special requirements of BSA in wines with high alcohol contents and low pH values.
Adaptation procedure
The 2B FermControl team uses an adaptation process that ensures optimal adaptation of the BSA cultures to the conditions in the wine. The advantages are:
- Increase in the survival rate of bacteria after inoculation into the wine,
- suitable for the production of fruity white and red wines,
- optimal adaptation to difficult conditions in the wine.
From now on with +A3
The +A3 process achieves an even higher active cell count with unprecedentedly fast activation (6-8 hours!) in combination with perfected adaptation of the bacteria for inoculation into the wine or must!
Product information BSA starter cultures
Other bacterial strains of MaloBacti™:
Frequently asked questions about MaloBacti™ HF2
MaloBacti™ HF2 is a freeze-dried starter culture of the genus Oenococcus oeni for biological acid degradation (BSA) in wine. It has been specially developed for fast and safe BSA in wines with a high alcohol content and low pH value – ideal for demanding cellar conditions.
In contrast to standard cultures, MaloBacti™ HF2 is extremely alcohol and acid tolerant and enables BSA even in difficult wines. Thanks to the new +A3 process, it offers particularly fast activation (6-8 hours) and high cell activity for a rapid start to malolactic fermentation.
The patented +A3 adaptation process ensures a higher active cell count and optimized adaptation to the wine. This significantly improves the survival rate of the bacteria after inoculation – even at a low pH or increased SO₂ content.
The culture ensures a fruity, clear taste without lactic off-notes. It promotes the natural balance and ensures a pure, harmonious overall impression of the wine.
It is equally suitable for red and white wines and works reliably with:
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Alcohol content up to min. 16 % vol.
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pH values from 3.0
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Temperatures from 13 °C
MaloBacti™ HF2 is added to the wine or must after activation. Thanks to the high cell activity, the BSA is particularly fast and stable – usually without a latency phase.
The culture is available in sizes for 25 hl, 250 hl, 1000 hl and 5000 hl.
