WLP675 (WLP790) White Labs Malolactic Bacteria Label Item Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid Malolactic bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to Cultures soften and/or round out some of the flavors in wine. Optimal Fermentation Temperature: 70°F **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 or 1 liter sizes to inoculate 60 gallons. Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria.
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Packaging may vary. (Pure Pitch or Vial due to manufacture production)
The Industry’s first pitchable liquid yeast
Description- 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 or 1 liter sizes to inoculate 60 gallons.
Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria.
For More Information visit the White Labs Malolactic Cultures webpage.
Note: Under the FAQ questions, you will find instructions for using WLP675 with wine kits, as well as general information..