Dry Malolactic Bacteria - Viniflora (2.5 g)
DYWM
Good for 66 gallons. Oenococcus Oeni strain manufactured by Christian Hansen laboratories. Malolactic cultures are bacteria that convert harsher malic acid to lactic acid. They are often used in red wines to mellow them and sometimes in Chardonnay and Sauvignon Blanc to provide the buttery notes. This culture is added 2-3 days into the initial ferment while the alcohol levels are lower. This was the original ML strain that most winemakers used. There are superior strains now available such as the other five strains that we offer.
Click here for a PDF of the MoreWine Manual on Malolactic fementation. (Tip: Success begins during the hydration phase!)
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