WLP675 Malolactic Culture.
ML fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.
Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria.
* Use one vial per 5 gallons of wine. Add at the end of primary fermentation. Do not add sulfite for 2 months after adding the culture.