EL
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Snabb och trevlig hjälp från kundtjänst de få gånger jag behövt kontakta den.
Malolactic Blend (Wyeast 4007)
3 recensioner
141.02 SEK
Description
Article no.: 104007
Malolactic Blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.
Fresh liquid cultures of leuconostoc oenos Er1A and Ey2d provide rapid and complete malic acid to lactic acid reduction to balance and soften wines.
Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated.
Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation.
Perform well in conditions of low pH (down to pH 2.9) and cool cellaring as low as 13 ° C (55 °F).
Optimum fermentation temperature: 13 - 32 °C (55 - 90 °F)
Producer: Wyeast
Fresh liquid cultures of leuconostoc oenos Er1A and Ey2d provide rapid and complete malic acid to lactic acid reduction to balance and soften wines.
Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated.
Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation.
Perform well in conditions of low pH (down to pH 2.9) and cool cellaring as low as 13 ° C (55 °F).
Optimum fermentation temperature: 13 - 32 °C (55 - 90 °F)
Producer: Wyeast
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Description
Article no.: 104007
Malolactic Blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.
Fresh liquid cultures of leuconostoc oenos Er1A and Ey2d provide rapid and complete malic acid to lactic acid reduction to balance and soften wines.
Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated.
Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation.
Perform well in conditions of low pH (down to pH 2.9) and cool cellaring as low as 13 ° C (55 °F).
Optimum fermentation temperature: 13 - 32 °C (55 - 90 °F)
Producer: Wyeast
Fresh liquid cultures of leuconostoc oenos Er1A and Ey2d provide rapid and complete malic acid to lactic acid reduction to balance and soften wines.
Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated.
Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation.
Perform well in conditions of low pH (down to pH 2.9) and cool cellaring as low as 13 ° C (55 °F).
Optimum fermentation temperature: 13 - 32 °C (55 - 90 °F)
Producer: Wyeast
Recensioner
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J
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Hej, hur mycket behöver jag for 500 liter?
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Tillverkaren anger ett paket Wyeast för ca 22 liter. Andra källor anger 1 g torkade bakterier per 100 liter. Tiden är också en faktor: det går förmodligen att dosera lågt mot att processen tar betydligt längre tid.
-- Klas
TA
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Behöver oöppnad Malolaktisk jäst förvaras i kylskåp
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Ja, flytande jäst och bakteriekulturer rekommenderas kylförvaring (ej frys) även i oöppnad förpackning.