Fresh liquid cultures of Oenococcus oenii (ER1A and EY2D) provides rapid and complete malic acid to lactic acid reduction to balance and soften wines. This malo-lactic culture is suitable of a pH 2.9 or greater and cellar temperatures as low as 55 degrees. Malo-lactic conversion is generally completed within 1-3 months.
This is my second year of using this bacteria. Just like last year it started working fairly quickly. I expect the conversion to be complete inside of one month.
V
Valued C.
Malo Lactic Blend
The product arrived timely and was added to the Marquette grape wine and now it is time to wait as it does its work.
This is my second year of using this bacteria. Just like last year it started working fairly quickly. I expect the conversion to be complete inside of one month.
V
Valued C.
Malo Lactic Blend
The product arrived timely and was added to the Marquette grape wine and now it is time to wait as it does its work.
