Molly

MOLLY meets the technical need to control malolactic fermentation as promptly as possible, neutralising the risks associated with the spontaneous activity of indigenous microorganisms. Thanks to its specific colonisation capacity, the strain inhibits the growth of contaminating populations and the synthesis of off-flavour biogenic amines. The absence of oenocyanase activity and its facultative homofermentative metabolism allow for the degradation of malic acid in a way that preserves the polyphenolic fraction and protects the freshness of the aromatic characteristics. The result is structured wines that are microbiologically stable and fully compliant with the stringent standards of organic, vegan and allergen-free production.