Item #4007
Wyeast 4007 Malo Lactic (120 ml)

Not necessary for Vintner's Reserve or Selection Winemaking Kits.

Malo-lactic Culture packages contain a live liquid suspension of Oenococcus oenii grown in a sterile organic juice based nutrient medium. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. 4007 Blend (blend of ER1A and EY2d cultures) will provide rapid and complete malic acid reduction in wine over a broad spectrum of conditions. ER1A, an excellent choice for red wines, has been isolated for it’s tolerance to low pH coditions. Ey2D has been selected for it tolerance to low cellar temperatures. Malo-lactic conversion is generally completed within 1-3 months.

The Malo-lactic Culture packages contain 125 ml of slurry. This provides the inoculation rate recommended by and for professional vintners for 5 gallons of wine. These cultures will convert malic acid to lactic acid over a broad temperature range (55-90°F). The Malo-lactic cultures will also perform over a broad spectrum of pH conditions. Inoculate wine that has completed or nearly completed alcoholic fermentation. Free SO₂ levels should be less than 15 ppm.

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Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Styles: Asti, Brandy, Cabernet Franc, Cava, Champagne, Chardonnay, Cognac,Armagnac, Common Perry, Dolcetto, Dry Mead, Eau de Vie, French Cider, Grappa/Marc/Bagaceira, Melon (Muscadet), Muscat Blanc, Pinot Gris, Pinotage, Red Bordeaux, Rum, Scotch, Sémillon, Seyval Blanc, Sherry, Soave, Traditional Perry, Trebbiano/Ugni Blanc, Vermouth, Vodka, Whiskey.

Origin: Paris, France
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 17% ABV

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Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.

Styles: Apple Wine, Aurore, Barbera, Brandy, Cabernet Franc, Cabernet Sauvignon, Carignane, Carmenere, Cava, Champagne, Chardonnay, Chenin Blanc, Chianti, Cinsaut, Cognac,Armagnac, Colombard, Concord, Cyser (Apple Melomel), De Chaunac, Delaware, Dolcetto, Dry Mead, Ehrenfelser, Gamay Noir / Beaujolais Nouveau, Grenache Blanc, Grenache Noir, Lambrusco, Lemberger, Malbec, Melon (Muscadet), Meritage, Merlot, Mourvèdre (Monastrell), Muscadine, Open Category Mead, Petit Verdot, Petite Sirah, Pinot Blanc, Pinot Noir, Pyment (Grape Melomel), Red Bordeaux, Rioja, Sauvignon Blanc, Sémillon, Seyval Blanc, Sherry, Southern Rhône, Super-Tuscans, Syrah/Shiraz, Tempranillo, Touriga Nacional, Valdepenas, Vermouth, Vinho Verde, Vino da Tavola, Viognier, White Bordeaux/Fume Blanc, Zinfandel.

Flocculation: Medium-high
Attenuation: NA
Temperature Range: 55-90°F, 13-32°C
Alcohol Tolerance: 14% ABV

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One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.

Styles: Braggot, Common Cider, Cyser (Apple Melomel), Metheglin, Open Category Mead, Other Fruit Melomel, Semi-sweet Mead, , Sweet Mead, Strawberry, Cherry, Peach, etc.

Flocculation: Medium
Attenuation: NA
Temperature Range: 65-75°F, 18-24°C
Alcohol Tolerance: 11% ABV

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Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.

Styles: Aurore, Chardonnay, Chenin Blanc, Colombard ,Common Cider ,Common Perry, French Cider, Fruit Cider, Gamay Noir / Beaujolais Nouveau, Gewürztraminer, Grenache Blanc, Grenache Noir, Melon (Muscadet), Muscat Blanc, Niagara, Pinot Blanc, Semi-sweet Mead, Soave, Sylvaner, Tokaji/Tokay, White Bordeaux/Fume Blanc.

Origin: France
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 12-13% ABV

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Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.

Styles: Apple Wine, Barbera, Carmenere, Chianti, Cyser (Apple Melomel), De Chaunac, Dolcetto, Fruit Cider, Lambrusco, Malbec, Montepulciano, Nebbiolo (Barolo, Barbaresco), New England Cider, Petit Verdot, Recioto, Rioja, Sangiovese/Brunello, Super-Tuscans, Tempranillo, Valdepenas, Valpolicella, Vin Santo, Vino da Tavola.

Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 14% ABV

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Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts.

Styles: Baco Noir, Barbera, Cabernet Franc, Cabernet Sauvignon, Carignane, Carmenere, Chambourcin, Cinsaut, Concord, De Chaunac, Dry Mead, French Cider, Fruit Cider, Lemberger, Malbec, Marechal Foch, Meritage, Merlot, Montepulciano, Mourvèdre (Monastrell), Open Category Mead, Other Specialty Cider or Perry, Petit Verdot, Petite Sirah, Port, Red Bordeaux, Sauvignon Blanc, Southern Rhône, Super-Tuscans, Syrah/Shiraz, Valdepenas, Valpolicella, Vignoles, Vino da Tavola, Viognier, White Bordeaux/Fume Blanc.

Flocculation: Medium-low
Attenuation: NA
Temperature Range: 60-90°F, 15-32°C
Alcohol Tolerance: 14% ABV

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Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.

Styles: Braggot, Dry Mead, Metheglin, Open Category Mead, Other Fruit Melomel, Pyment (Grape Melomel).

Origin: France
Flocculation: Low-medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 18% ABV

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Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.

Styles: Apple Wine, Common Cider, Common Perry, Cyser (Apple Melomel), English Cider, French Cider, Fruit Cider, New England Cider, Other Specialty Cider or Perry, Traditional Perry.

Flocculation: Low
Attenuation: NA
Temperature Range: 60-75°F, 15-24°C
Alcohol Tolerance: 12% ABV

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Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.

Styles: Brandy, Chianti, Cognac,Armagnac, Common Perry, Madeira, Málaga, Marsala, Merlot, Mourvèdre (Monastrell), New England Cider, Port, Rioja, Sangiovese/Brunello, Soave, Tempranillo, Touriga Nacional, Traditional Perry, Trebbiano/Ugni Blanc, Vin Santo, Vinho Verde, Zinfandel.

Flocculation: Medium-low
Attenuation: NA
Temperature Range: 60-90°F, 16-32°C
Alcohol Tolerance: 14% ABV

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Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.

Styles: , Braggot, Colombard, Common Cider, Common Perry, Cyser (Apple Melomel), Dai Gingo, Dry Mead, Eau de Vie, Ehrenfelser, Eiswien/Icewine, English Cider, Fruit Cider, Gewürztraminer, Late Harvest, Liebfraumilch, Madeira, Málaga, Marsala, Metheglin, Müller-Thurgau, Muscadine, New England Cider, Niagara, Open Category Mead, Other Fruit Melomel, Other Specialty Cider or Perry, Plum Wine, Pyment (Grape Melomel), Riesling, Sauternes, Semi-sweet Mead, Seyval Blanc, Sherry, Strawberry, Cherry, Peach, etc., Sweet Mead, Sylvaner, Traditional Perry, Vermouth, Vidal Blanc, Vignoles, Vinho Verde.

Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 14% ABV

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Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations.

Styles: Apple Wine, Baco Noir, Cabernet Sauvignon, Chambourcin, Champagne, Cyser (Apple Melomel), Dry Mead, Grappa/Marc/Bagaceira, Marechal Foch, Nebbiolo (Barolo, Barbaresco), Petite Sirah, Pinot Noir, Pinotage, Pyment (Grape Melomel), Rum, Syrah/Shiraz, Touriga Nacional, Vodka, Zinfandel.

Flocculation: Medium-Low
Attenuation: NA
Temperature Range: 60-85°F, 16-29°C
Alcohol Tolerance: 18% ABV

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