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Wyeast 4007 Malolactic Bacteria

Wyeast 4007 Malolactic Bacteria

Malolactic Bacteria Accessories
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A liquid Malo-lactic culture that contains a blend of ER1A and Ey2d malo-lactic cultures suitable for a fermentation pH of 2.9 or above and temperatures as low as 55F (13C). Good for 5 gallons of wine.

Notes from Wyeast: 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. Vinter's ChoiceTM malo-lactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55°F.

Test Results (At this time we do not know what strains of malo-lactic were involved in this test.):
The performance of two strains of Leuconostoc oenos, Er1a and Ey2d, isolated from Oregon wines was evaluated in experimentally and commercially produced wines. Experimental lots of Chardonnay, Pinot Blanc, and Pinot Noir were inoculated at the end of yeast fermentation at 18°C with approximately 106 cfu/ml of Er1a, Ey2d, ML-34, PSU-1, MLT-kli, and BB44-40. Under low pH conditions, the Oregon strains completed MALOLACTIC fermentations (MLF) more rapidly than the other commercially available strains: at pH less than 3.3 Er1a completed MLF in an average of 48 days, Ey2d in 94 days, MLT-kli in 127 days, and the other strains in 143 days or longer. At pH greater than 3.4 all the strains completed MLF within 31 days. Commercial wines were inoculated during yeast fermentations with 0.5 to 2.0% V/V Er1a and Ey2d grape juice cultures (109 cfu/ml) and wine cultures (108 cfu/ml). Er1a completed MLF in 1-2 months at cellar temperatures of 15°C or higher, but was sensitive to cooler temperatures. Ey2d was more cold tolerant and completed MLF in 2-3 months at temperatures in 12-15°C. In addition, Ey2d retained MALOLACTIC activity at temperatures as high as 80°C when all other strains including Er1a were inactive.

Click here for a PDF of the MoreWine Manual on Malolactic fementation.

Item # DYWM6
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - Out Of Stock
Weight 0.25LBS
Community Q&A

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Why did you choose this?
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Has always worked for me in the past!
Valued C on Dec 31, 2018
malic to lactic acid in wines
Daniel K on Oct 15, 2018
Has always worked for me in the past!
Valued C on Dec 31, 2018
Ease of use and need
Nicholas F on Oct 16, 2018
malic to lactic acid in wines
Daniel K on Oct 15, 2018
It works the best
Chris R on Oct 11, 2018
Used before with great results
Brian P on Sep 20, 2018
I don't want alot of sulfides in my wine
John f on Sep 17, 2018
Just why I need for now
Eric D on Aug 8, 2018
generic dry red malolactic culture
ALEXEY S on Jul 24, 2018
Need to restart a stuck malo fermentation
Mitchel Adam R on Jun 26, 2018
best price on line for malolactic bacteria
Judy B on May 30, 2018
For secondary fermentation
Peter F on Apr 21, 2018
The apples I'm using to make cider are too acidic. Need to experiment to reduce acidity.
Chelsea L on Mar 22, 2018
cheaper than the other product
David L on Mar 20, 2018
Making red wine
Tin N on Mar 16, 2018
Will doing MLF with some wines I’m making.
James P on Jan 15, 2018
Because the is one of the few packaged for small batches and has been relatively reliable for me
Craig G on Jan 15, 2018
Ease of use and need
Nicholas F on Oct 16, 2018
It works the best
Chris R on Oct 11, 2018

5.0 / 5.0
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No guess work required!
So far so good and it’s serving its intended purpose.
November 6, 2018
4 months ago