If spoilage lactic acid bacteria activity triggers the development of VA, an immediate addition of inovapure helps to reduce the bacterial count and to bring the VA under control.

STABILIZING WINE AFTER MLF WITH LOWER SO₂ LEVELS
Once MLF is complete, unless removed through filtration, lactic acid bacteria can cause organoleptic defects during aging or post-bottling. When winemakers use inovapure to stabilize the wine during aging, they can often reduce the frequency and amount of SO₂ additions. This strategy not only helps to keep the bacteria levels down, but can also control the development of detracting compounds such as acetic acid and biogenic amines, while better preserving the colour intensity of the wine.

CONTROLLING MLF ONSET
Adding low levels of inovapure (less than 250 ppm) at the onset of alcoholic fermentation will not inhibit a planned MLF.

Based on studies done in conjunction with malolactic culture manufacturers, we found that the addition of inovapure to the must prior to the onset of alcoholic fermentation will, at most, slightly delay the growth of MLF starter culture (one to two weeks maximum).

TOTAL INHIBITION OF MALOLACTIC FERMENTATION
Total inhibition of MLF is often desired in some white and rosé wines. A two-stage addition of inovapure before alcoholic fermentation and at its completion is recommended.

MANAGEMENT OF MLF TO A DESIRED LEVEL
A winemaker can effectively slow or stop the MLF while it is underway by using inovapure. This is desirable when it is necessary to control how far a wine’s acidity is reduced.