{"id":295,"count":1,"description":"<b>Not just reducing acidity!<\/b>\r\nMalolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.","link":"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/","name":"Malolactic bacteria","slug":"malolactic","taxonomy":"dalcin_prod_cat","parent":235,"meta":[],"acf":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO Pro (AIOSEO) 5.0.1.1\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Dal Cin -\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Malolactic bacteria - Dal Cin\" \/>\n\t\t<meta property=\"og:description\" content=\"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Malolactic bacteria - Dal Cin\" \/>\n\t\t<meta name=\"twitter:description\" content=\"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/wp-json\\\/wp\\\/v2\\\/dalcin_prod_cat\\\/295\\\/#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/categorie\\\/oenology\\\/#listItem\",\"name\":\"Oenology\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/categorie\\\/oenology\\\/#listItem\",\"position\":2,\"name\":\"Oenology\",\"item\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/categorie\\\/oenology\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/categorie\\\/malolactic\\\/#listItem\",\"name\":\"Malolactic bacteria\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/categorie\\\/malolactic\\\/#listItem\",\"position\":3,\"name\":\"Malolactic bacteria\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/categorie\\\/oenology\\\/#listItem\",\"name\":\"Oenology\"}}]},{\"@type\":\"CollectionPage\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/wp-json\\\/wp\\\/v2\\\/dalcin_prod_cat\\\/295\\\/#collectionpage\",\"url\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/wp-json\\\/wp\\\/v2\\\/dalcin_prod_cat\\\/295\\\/\",\"name\":\"Malolactic bacteria - Dal Cin\",\"description\":\"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.\",\"inLanguage\":\"en-US\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/#website\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/wp-json\\\/wp\\\/v2\\\/dalcin_prod_cat\\\/295\\\/#breadcrumblist\"}},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/#organization\",\"name\":\"Dal Cin Dal Cin\",\"description\":\"Founded by Dr. Gildo Dal Cin, the company was established in Milan in September 1949, inaugurating the industrial sector of so-called \\u201coenological products,\\u201d\",\"url\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/\"},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/\",\"name\":\"Dal Cin\",\"inLanguage\":\"en-US\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.dalcin.com\\\/en\\\/#organization\"}}]}\n\t\t<\/script>\n\t\t<!-- All in One SEO Pro -->\r\n\t\t<title>Malolactic bacteria - Dal Cin<\/title>\n\n","aioseo_head_json":{"title":"Malolactic bacteria - Dal Cin","description":"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.","canonical_url":"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/","robots":"max-image-preview:large","keywords":"","webmasterTools":{"miscellaneous":""},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod_cat\/295\/#breadcrumblist","itemListElement":[{"@type":"ListItem","@id":"https:\/\/www.dalcin.com\/en\/#listItem","position":1,"name":"Home","item":"https:\/\/www.dalcin.com\/en\/","nextItem":{"@type":"ListItem","@id":"https:\/\/www.dalcin.com\/en\/categorie\/oenology\/#listItem","name":"Oenology"}},{"@type":"ListItem","@id":"https:\/\/www.dalcin.com\/en\/categorie\/oenology\/#listItem","position":2,"name":"Oenology","item":"https:\/\/www.dalcin.com\/en\/categorie\/oenology\/","nextItem":{"@type":"ListItem","@id":"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/#listItem","name":"Malolactic bacteria"},"previousItem":{"@type":"ListItem","@id":"https:\/\/www.dalcin.com\/en\/#listItem","name":"Home"}},{"@type":"ListItem","@id":"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/#listItem","position":3,"name":"Malolactic bacteria","previousItem":{"@type":"ListItem","@id":"https:\/\/www.dalcin.com\/en\/categorie\/oenology\/#listItem","name":"Oenology"}}]},{"@type":"CollectionPage","@id":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod_cat\/295\/#collectionpage","url":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod_cat\/295\/","name":"Malolactic bacteria - Dal Cin","description":"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.","inLanguage":"en-US","isPartOf":{"@id":"https:\/\/www.dalcin.com\/en\/#website"},"breadcrumb":{"@id":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod_cat\/295\/#breadcrumblist"}},{"@type":"Organization","@id":"https:\/\/www.dalcin.com\/en\/#organization","name":"Dal Cin Dal Cin","description":"Founded by Dr. Gildo Dal Cin, the company was established in Milan in September 1949, inaugurating the industrial sector of so-called \u201coenological products,\u201d","url":"https:\/\/www.dalcin.com\/en\/"},{"@type":"WebSite","@id":"https:\/\/www.dalcin.com\/en\/#website","url":"https:\/\/www.dalcin.com\/en\/","name":"Dal Cin","inLanguage":"en-US","publisher":{"@id":"https:\/\/www.dalcin.com\/en\/#organization"}}]},"og:locale":"en_US","og:site_name":"Dal Cin -","og:type":"article","og:title":"Malolactic bacteria - Dal Cin","og:description":"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation.","og:url":"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/","twitter:card":"summary_large_image","twitter:title":"Malolactic bacteria - Dal Cin","twitter:description":"Not just reducing acidity! Malolactic fermentation makes the wine more pleasant and more stable and makes it possible to reduce the number of analytical checks, the consumption of calories, the use of SO2, and above all to have the wine ready for sale shortly after the end of alcoholic fermentation."},"aioseo_meta_data":{"term_id":"295","title":null,"description":null,"keywords":null,"canonical_url":null,"og_title":null,"og_description":null,"og_object_type":"default","og_image_type":"default","og_image_custom_url":null,"og_image_custom_fields":null,"og_image_url":null,"og_image_width":null,"og_image_height":null,"og_video":"","og_custom_url":null,"og_article_section":null,"og_article_tags":null,"twitter_use_og":false,"twitter_card":"default","twitter_image_type":"default","twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_image_url":null,"twitter_title":null,"twitter_description":null,"pillar_content":null,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":"-1","robots_max_videopreview":"-1","robots_max_imagepreview":"large","priority":null,"frequency":"default","local_seo":null,"breadcrumb_settings":null,"seo_analyzer_scan_date":"2026-08-19 14:48:55","focus_keyword":null,"additional_keywords":null,"truseo_locale":null,"created":"2026-07-27 12:50:48","updated":"2026-08-19 14:48:55"},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.dalcin.com\/en\/\" title=\"Home\">Home<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.dalcin.com\/en\/categorie\/oenology\/\" title=\"Oenology\">Oenology<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\tMalolactic bacteria\n<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/www.dalcin.com\/en\/"},{"label":"Oenology","link":"https:\/\/www.dalcin.com\/en\/categorie\/oenology\/"},{"label":"Malolactic bacteria","link":"https:\/\/www.dalcin.com\/en\/categorie\/malolactic\/"}],"_links":{"self":[{"href":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod_cat\/295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod_cat"}],"about":[{"href":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/taxonomies\/dalcin_prod_cat"}],"up":[{"embeddable":true,"href":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod_cat\/235"}],"wp:post_type":[{"href":"https:\/\/www.dalcin.com\/en\/wp-json\/wp\/v2\/dalcin_prod?dalcin_prod_cat=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}