Malo-Lactic Culture: White Labs 675
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. Buy now!
some of the flavors in wine. Buy now!
$12.99
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WLP675
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.
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.
| Additional Info | Additional Info |
|---|---|
| Demo | Video Demo |
| Instructions | Instructions |
| Crushed or Whole | Whole |
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