Product Details
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.
Additional Information
- SKU
- Y4007