A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malo-lactic conversion is generally completed within 1-3 months. ER1A is an excellent choice for red wines, it was isolated for it tolerance to low pH conditions. Ey2D is suggested for white wines, it has been selected for it tolerance to low cellar temperatures. 4007 Blend will cover a broad range of temperatures and pH conditions.
The Malo-lactic Culture packages contain 125 mL of slurry.
Basic instructions for the proper use of Malolactic packages
- Shake well and sanitize package.
- Open and pour into 6 gallons of wine or must that has completed or nearly completed alcoholic fermentation.
- Maintain fermentation or cellaring temperature between 55-75°F (13-24°C). Malolactic fermentation is generally complete within 1-3 months.
Please see the Malolactic Propagation section of this site for information on expanding your malolactic culture.
Sterile Packaged Product – UV Light Barrier – 100% Guaranteed Pure
Refrigerate between 34-40°F (1-4°C).
Do not freeze.
Best if Used by: This package is best when used within 6 months of the manufacturer’s date when stored between 34-40°F (1-4°C). Older malolactic cultures that have been exposed to higher or lower temperatures may perform slowly.
Our Product Warranty states that we guarantee the viability of the product in our Malo-lactic culture packages for 6 months from the manufacture date assuming that they have been properly shipped, stored and handled. Our superior packaging material provides 100% oxygen barrier and UV light protection making this exceptional guarantee possible. During this 6 month guaranteed shelf life, some loss of viability is to be expected.
Malo-lactic culture packages will sometimes swell slightly to moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO2 production.