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Malolactic Blend (Wyeast 4007), SALE
141.02 SEK74.77 SEK
Lowest price in the last 30 days141.02 SEKDescription
Article no.: 104007R
Short or passed best before date. For best results, we recommend making a Yeast Starter to propagate more yeast cells. Age is shown in the product name.
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
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
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Description
Article no.: 104007R
Short or passed best before date. For best results, we recommend making a Yeast Starter to propagate more yeast cells. Age is shown in the product name.
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
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
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