- 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.
- This strain is pH tolerant down to 3.0
- Free SO2 should be less than 10ppm
Strain Type: Bacteria | Flocculation: Low | Attenuation: N/A
Temperature Range: 55-90° F (13-32° C) | STA1: Negative | Alcohol Tolerance: Varies (Up to 15%)