Malolactic Cultures for Commercial Winemakers

WHEN FERMENTATION IS YOUR LIVELIHOOD, ONLY THE BEST WILL DO.

That's why Wyeast has been the choice of professional winemakers for over 30 years. Our malolactic cultures will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Er1A is an excellent choice for red wines, it was isolated for it tolerance to low pH conditions. Ey2d is suggested for white wines, it has been selected for it tolerance to low cellar temperatures. 4007 Blend will cover a broad range of temperatures and pH conditions.

 

Product

Malolactic bacteria (Oenococcus oeni)

Description:

A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. 

Instructions for use:

Allow to come to ambient temperature just prior to use. Sanitize package before opening. Pour the contents into wine that has completed or nearly completed alcoholic fermentation, or add to wine once primary fermentation has begun. Free SO₂ levels should be less than 15 ppm.

MLF Temperatures:

Er1A should be between 70 °F to 90 °F (21-32 °C)

Ey2d should be between 55 °F to 75 °F (13-24 °C)

Stability:

Store at 34-40 °F (1-4 °C). Best when used fresh; use within 14 days of receipt. 

Packaging:

Available from 1.0 liter and up in 0.5 and 1.0 liter increments to suit your fermentation needs. Contact our Customer Service Representatives for a custom pitch recommendation.

Inoculation Rate:

Directly inoculates juice or must at 0.5% (1 liter culture per 55 gallons (2.08 hL) of must)

 

Wyeast Commercial Specifications:

Viable Cell Count: ≥1.0 x 10⁸ cells/mL

Purity: Single Morphology

Wild Yeast & mold: <1 cfu/ 7.5x10⁷ malolactic cells

Culture Density: 1.00 g/mL