DetailsFresh 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.
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5.0 / 5.02 ReviewsMalo Lactic BlendThe product arrived timely and was added to the Marquette grape wine and now it is time to wait as it does its work.October 22, 2018Purchased
2 months ago
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