WLP 675 - Malolactic Bacteria
Many home winemakers often deal with the problem of their wines being just too sour for the general taste. This is due to the high levels of malic acid produced during primary fermentation. And professional winemakers know very well that high levels of malic acid are not the best thing in a red Merlot or white Chardonnay.
This is where WLP675 Malolactic Bacteria come into play, as it’s the very agent responsible for malolactic fermentation employed for obtaining well-balanced commercial wine of all types.
White Labs Note: We recommend caution using WLP675 with wine kits, which contain potassium sorbate and affect the viability of malolactic bacteria. General instructions are available on the White Labs site under FAQ questions for making the wine kits.
