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Fermentation Ingredients & Flavoring

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    Product Details

    • 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%)

    Additional information

    Weight0.2 lbs
    Dimensions5.75 × 0.75 × 1 in