Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Add to wine when free sulphur drops below 15ppm. (10ppm is better.)

Additional Information:
Leuconostoc oenos. Fresh liquid cultures of L. oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring.

Technical Information:
Vinter's ChoiceTM malo-lactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55� F

Packet size: 125ml