White Labs WLP675 Malolactic Bacteria I
White Labs WLP675 Malolactic Bacteria I:
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. For more information about this culture click here.
Optimum Fermentation Temperature: N/A
Alcohol Tolerance: N/A
* Cultures are for use in traditional "brett" secondary fermentations. Sound sanitation and separation practices must be followed. Beer Grains Supply Co assumes no responsibility for the use of this product.