{"product_id":"wyeast-4007-malolactic-blend-liquid-bacteria-125ml","title":"Wyeast | 4007 Malolactic Blend | Liquid Malolactic Bacteria | 125mL","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tThis Wyeast blend is recommended for any wine requiring malic acid reduction\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIt will cover a broad range of temperature and pH conditions\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t125mL is enough to innoculate 6 gallons of wine, cider, or mead\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tA liquid Malo-lactic culture that contains a blend of ER1A and Ey2d malo-lactic cultures suitable for a fermentation pH of 2.9 or above and temperatures as low as 55°F (13°C).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12-18%\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 55-95°F\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tNotes from Wyeast: 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. 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. Vinter's Choice™ malolactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55°F.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tTest Results (At this time we do not know what strains of malo-lactic were involved in this test.):\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tThe performance of two strains of Leuconostoc oenos, Er1a and Ey2d, isolated from Oregon wines was evaluated in experimentally and commercially produced wines.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tExperimental lots of Chardonnay, Pinot Blanc, and Pinot Noir were inoculated at the end of yeast fermentation at 18°C with approximately 106 cfu\/ml of Er1a, Ey2d, ML-34, PSU-1, MLT-kli, and BB44-40\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tUnder low pH conditions, the Oregon strains completed MALOLACTIC fermentations (MLF) more rapidly than the other commercially available strains: at pH less than 3.3 Er1a completed MLF in an average of 48 days, Ey2d in 94 days, MLT-kli in 127 days, and the other strains in 143 days or longer.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAt pH greater than 3.4 all the strains completed MLF within 31 days.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCommercial wines were inoculated during yeast fermentations with 0.5 to 2.0% V\/V Er1a and Ey2d grape juice cultures (109 cfu\/ml) and wine cultures (108 cfu\/ml). Er1a completed MLF in 1-2 months at cellar temperatures of 15°C or higher, but was sensitive to cooler temperatures.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEy2d was more cold tolerant and completed MLF in 2-3 months at temperatures in 12-15°C\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIn addition, Ey2d retained MALOLACTIC activity at temperatures as high as 80°C when all other strains including Er1a were inactive.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":51913268035873,"sku":"DYWM6","price":14.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59501.png?v=1760375769","url":"https:\/\/morebeer.mom\/products\/wyeast-4007-malolactic-blend-liquid-bacteria-125ml","provider":"MoreBeer!","version":"1.0","type":"link"}