A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malo-lactic conversion is generally completed within 1-3 months. ER1A is an excellent choice for red wines, it was isolated for it tolerance to low pH conditions. Ey2D is suggested for white wines, it has been selected for it tolerance to low cellar temperatures. 4007 Blend will cover a broad range of temperatures and pH conditions.

Instructions for use: Sanitize package before opening. Pour the contents into wine that has completed or nearly completed alcoholic fermentation. Free SO2 levels should be less than 15 ppm.
Inoculation Rate: Directly inoculates juice or must at 0.5% (1 liter culture per 55 gallons of must).
Fermentation Temps: ER1A should be between 70°F to 90°F
Ey2D should be between 55°F to 75°