#15615 - 25 hL

#15616 - 250 hL


White, Rosé, Red

  • O-MEGA™ selected wine bacteria was isolated and selected in the south of France by the Institut Français de la Vigne et du Vin (IFV) in Burgundy for its capacity to quickly achieve malolactic fermentation (MLF) in a wide range of applications.
  • Developed through the MBR® process, O-MEGA™ is a secure and effective strain that tolerates low pH or high alcohol conditions, and is easy to use.
  • O-MEGA™ complements fresh and fruit-driven wines, and helps stabilize red wine color by degrading acetaldehyde more slowly.

apple sihouette.jpgAlso good for cider.

Technical Documents


In harvest of 2014 we did trials with Lallemand’s Omega malolactic bacteria strain on an Oakville Chardonnay.  The malic was 3.25 g/L at harvest. Primary fermentation was very straightforward. We finished with 14.3% v/v  EtOH, a pH of  3.6  and a  VA of 0.23g/L.  The lot was then split in two on October 23 and half the barrels were inoculated with Beta and the other half with Omega. Both lots also received 25 g/hL of Opti’Malo Plus at the time of ML inoculation.

Both lots finished ML on November 25th. They had virtually same VA (at 0.34 g/L), and the same malics (at 0.05 g/L). The diacetyl levels, however, were distinctly different.  For the Beta it was 11.5 mg/L while for the Omega it was 3.0 mg/L.

From a straight functionality perspective, it’s easy to understand the practicality of the Omega. It is fast and “to the point”, with a very low volatility.

From an organoleptic standpoint, Omega had lower levels of diacetyl but gave its wines viscosity on the palate. Omega increases the brioche-y nose of the wine without overwhelming the fruit.


Enrico Bertoz, Assistant Winemaker, Flora Springs Winery