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Dry Malolactic Bacteria - MBR-31

Dry Malolactic Bacteria - MBR-31

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Description

MBR 31 was chosen by the ITV in France for use in white and red wines for high activity and positive flavor characteristics. In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish. In red wines it is known for increasing berry fruit flavors and mouthfeel. MBR 31 is a good strain for use at temperatures as low as 15 C (59 F). Of the MBR strains, it is the most tolerant of low pH.

  • Alcohol tolerance <14% v/v.
  • SO2 tolerant <45 ppm
  • pH >3.1
  • Temperature >55 degrees F


You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees..

2.5g packet is good for 66 gal (250L)
25g bag is good for 660 gal (2,500L)

Community Q&A

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Why did you choose this?
MoreFlavor Store
Dry form
David H on Jun 19, 2019
Working on a Rhône blend
Caleb K on Jan 10, 2019
Dry form
David H on Jun 19, 2019
getting ready for next year
Marilyn P on Jan 26, 2019
Working on a Rhône blend
Caleb K on Jan 10, 2019
Buttery characteristics
William Andrews on Jan 1, 2019
Worked OK last year, also don't need to refrigerate/freeze.
Arthur on Nov 17, 2018
Has worked for me in the past, colder tolerant in my no temp controlled basement
Eric J on Oct 18, 2018
More wine representative directed me toward this product to handle low pH wine I was making
gregory r p on Oct 8, 2018
Produces buttery flavors
Craig R on Oct 1, 2018
Colder fermentation temperature for Chardonnay
Dave C on Aug 28, 2018
Easy, tolerant, quick acting malo
James D on Aug 18, 2018
getting ready for next year
Marilyn P on Jan 26, 2019
Buttery characteristics
William Andrews on Jan 1, 2019
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