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Wyeast Laboratories, Inc. Malo-lactic Cultures are designed for direct inoculation of 5 gallons of wine.
Malo-lactic Culture packages contain a live liquid suspension of Oenococcus oenii grown in a sterile
organic juice based nutrient medium. Malic acid reduction will balance and soften wine while enhancing
flavor and aroma characteristics including vanilla and buttery notes. 4007 Blend (blend of ER1A and
EY2d cultures) will provide rapid and complete malic acid reduction in wine over a broad spectrum of
conditions. ER1A, an excellent choice for red wines, has been isolated for it’s tolerance to low pH
coditions. Ey2D has been selected for it tolerance to low cellar temperatures. Malo-lactic conversion
is generally completed within 1-3 months.
Usage:
The Malo-lactic Culture packages contain 125 ml of slurry. This provides the inoculation rate recommended
by and for professional vintners for 5 gallons of wine. These cultures will convert malic acid to
lactic acid over a broad temperature range (55-90°F). The Malo-lactic cultures will also perform over
a broad spectrum of pH conditions. Inoculate wine that has completed or nearly completed alcoholic
fermentation. Free SO2 levels should be less than 15 ppm.
Basic instructions for the proper use of Malo-lactic packages:
Shake package well, sanitize, and open.
Add contents to 5 gallons of wine.
Adjust to desired cellaring temperature.
Monitor Malic Acid conversion monthly with paper chromatography or other methods.
Store packages between 34-40°F until use.
Warranty:
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, or 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.
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