Produced by Wyeast Laboratories, and needed if your freshly-picked grapes are too acid (common in cool climates, not common in hot climates like much of California). 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. Suitable of pH 2.9 or greater and cellar temperatures as low as 55o F. These liquid cultures are ideal for ensuring a complete malo-lactic fermentation to reduce acidity.
Malo lactic can be used at the end of Chardonnay fermentation (add when the yeast is done) to give a softer, buttery note.