Flytande jäst Malolactic Bacteria (White Labs WLP675)

Vid en malolaktisk vinjäsning omvandlas äpplesyra till den mildare mjölksyran med hjälp av bakterier. Detta gör vinet mjukare och mer avrundat i smaken.

Bakterierna bildar diacetyl vilket ger ditt vin en ton av smörkola.

Malolactic 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. For more information on this culture click here.

Malolactic 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. These liquid cultures are available in vials to inoculate 6 gallons.

Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria. Under FAQ questions below, you will find instructions for using WLP675 with wine kits.
General instructions are under FAQs below.

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Malolactic Bacteria (White Labs WLP675)

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