WLP675 Malolactic Cultures - Next Generation

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WLP675 Malolactic Cultures - Next Generation

Now you get double the pitch with PurePitch® Next Generation. PurePitch® Next Generation has an improved proprietary film designed specifically for White Labs and allows for one-way off-gassing to reduce product inflation and deliver higher yeast health and longer shelf life.

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 liquid culture is available in a vial to inoculate 6 gallons.

Please note: White Labs recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria.

General Instructions:

Wait for fermentation to reach a gravity of approximately 5 Brix, towards the end of fermentation. Warm culture to room temperature and inoculate must. If one inoculates at the beginning of fermentation the yeast and WLP675 could compete for resources. As a result this may cause a stuck fermentation. To determine the completion of the MLF malolactic fermentation, monitor the depletion of malic acid. The accepted value for a completed MLF is around 30ppm.

Optimal pH: The optimal pH is approximately 4.0, but WLP675 will handle a pH of 3.3 in red wines and 3.1 in white.

Additional Information: WLP675 has a high tolerance to low pH (3.0), low temperature environments (down to 55˚F or 12˚C), and high alcohol percentages (up to 15% alcohol by volume). SO2 :The SO2 tolerance = 10ppm.

Brand
White Labs
Package Size
35-40mL (5-6 gallon batch)

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