Wyeast 4007 Malo Lactic Blend Yeast

Fresh liquid cultures of Oenococcus oenii (ER1A and EY2D) provides rapid and complete malic acid to lactic acid reduction to balance and soften wines. This malo-lactic culture is suitable of a pH 2.9 or greater and cellar temperatures as low as 55 degrees. Malo-lactic conversion is generally completed within 1-3 months.