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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. Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria.
This Item is not regularly kept in stock.
Because it is a seasonal product, special edition or is has low sales volume we may have to order this in for you. Please allow additional time so we can get it to you as fresh as possible.
