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Nutrients for bacteria

BACTIV-AID™ 2.0: probably the best nutrient for bacteria available today!

Monitoring and managing Oenococcus oeni nutrition requires expertise

Our leadership in culture production and our expertise in monitoring and managing wine fermentation helped us define and design a well-balanced nutrient, ideal for oenological bacteria in difficult winemaking conditions: BACTIV-AID™.


Bacterial assimilable nitrogen is key in securing malolactic fermentation; too low concentrations in critical amino acids will slow down the fermentation process. 

  • Winemakers should carefully monitor the level of organic nitrogen right before they inoculate their malolactic cultures as they now do for yeasts through YAN (Yeast Assimilable Nitrogen).

  • The level of organic nitrogen available in the wine is a rough but good indication of assimilable nitrogen for malolactic bacteria (MLB) defined as being ‘bacterial assimilable nitrogen’ or FAN made of Free Alpha-Amino N (usable N in amino acids and small peptides).

  • Wine is a harsh environment for unicellular organisms such as bacteria (low pH, high ethanol content, sulfites presence, vitamins/minerals/nitrogen consumed by yeast during alcoholic fermentation…). The absence of assimilable N will negatively impact the pace of malic acid conversion into lactic acid, and once the level is too low can even stop the fermentation resulting in a stuck ferment.

  • We recommend the use of enzymatic kits to measure PAN (Primary Amino Nitrogen) or our Arginine kit in order to clearly define the level of PAN available before inoculation.


Nitrogen for bacteria (from the species Oenococcus oeni): Our recommendations

If PAN < 25 mg/L, the wine is poor in assimilable nitrogen. Nutrients are needed. Never add mineral, ammonia, nitrogen. Bacteria cannot use this type of nitrogen source.

The BACTIV-AID™ 2.0 nutrient range will provide the necessary nutrients while detoxifying the wine from C8, C10, C12 medium-chain fatty acids released by yeasts during alcoholic fermentation and inhibiting bacterial growth.

BACTIV-AID™ 2.0 should be incorporated in the wine once alcoholic fermentation is achieved and before inoculation with VINIFLORA® bacteria. The dosage indicated on the BACTIV-AID™ 2.0 bags should be respected.

Effect of BACTIV-AID™ 2.0 nutrients on the malolactic fermentation rate in a white wine inoculated with the VINIFLORA® CH35 strain:

 

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