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StoreFront / Wine Making / Wine Yeasts / Wyeast #4007 Malo Lactic Blend (Liquid Culture)

Wyeast #4007 Malo Lactic Blend (Liquid Culture)

Malolactic culture blend isolated from western Oregon wineries. Can be added to juice any time after the onset of yeast fermentation when sulfur dioxide is less than 15 ppm. Use at temperatures greater than 55 deg F. Click on name for more details.

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Price: $7.00

SKU:	L4007
Shipping Weight:	0.5 lb.

Wyeast #4007 Malo Lactic Blend (Liquid Culture)

SummaryCUSTOMER QUESTIONS

Wyeast Laboratories, Inc. Malo-lactic Cultures are designed for direct inoculation of 5 gallons of wine.

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.

Usage

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.

Basic instructions for the proper use of Malo-lactic packages:

Shake package well, sanitize, and open.
Add contents to 5 gallons of wine.
Adjust to desired cellaring temperature.
Monitor Malic Acid conversion monthly with paper chromatography or other methods.

Store packages between 34-40°F until use.

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Making a Malo-Lactic Starter Culture (if desired):
Wyeast pure liquid malo-lactic bacteria cultures can be expanded for use with larger volumes through the use of a starter. Starter cultures are a common practice in the wine making industry.

What is a starter?

A starter is a term that refers to the process of expanding the volume of a culture by inoculating a volume of media and allowing it to incubate. The incubation period allows the culture to consume nutrients and carbohydrates in order to multiply. Once the culture has been allowed to expand (or multiply), it is ready to inoculate a larger volume of must.

How to Create a Starter Culture

Various media can be used for creation of a starter culture depending on available resources and technical capabilities. A good option is must or juice (grape, pear, or apple) diluted 1:1 with sterile water, adjusted to pH 4.0-4.5, with additions of nutrient (Wyeast Nutrient, or yeast extract). ML cultures have comlplex nutrient requirements and will not utilize synthetic sources of nitrogen found in DAP.

Growth can be improved by utilizing a coculture method. Yeast can be inoculated into the starter at a low level (103 to 104 CFU per ml) at the same time as the addition of the malo-lactic bacteria culture (107CFU per ml). This method has the benefits of protection from growth of undesirable organisms, providing an anaerobic environment, providing nutrients from yeast by-products, and acclimation to a low pH and alcoholic environment.

The starter should be sized to provide an inoculum that is 1 to 5% of the total volume of the batch. For example: A 1 gallon starter could inoculate up to a 100 gallon batch of wine.

The following is one example of a method for creating a starter culture:

•Dilute juice 1:1 with sterile water.
•Add 0.5% yeast extract by volume for nitrogen supplementation or use a ML bacteria nutrient
•Adjust pH to 4.0
•Bring must temperature to 70 to 75°F (21 to 24°C)
•Inoculate starter with 5-10% pure liquid malo-lactic bacteria and if a coculture method is to be used, add the yeast at this time as well.
•Maintain temperature at 70 to 75°F (21 to 24°C) for 7 to 10 days. Very light CO2 production will be visible and the turbidity should increase over the 7 to 10 days.
•Add starter to wine

Read Complete Questions & Answers | Ask a Question

8/3/2009 -- Most of the yeasts I see advertised have some kind of a number after it. This one doesn't, it lists "Montrachet" and "Cote de Blancs". Are there those numbers (which I assume are related to the strain of the yeast?) associated with these two types? Ultimately I'm looking for a user friendly for all alcohol purpose (not making bread) generic yeast that I can purchase in "bulk" . . .

1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?

10/11/2007 -- I hear differing approaches to inoculating with ML. You recommend that it is OK to start during yeast fermentation. My research via UC-Davis (distance learning student in the T-town area) indicates mid-fermentation introduction could arrest or slow down the yeasts. I'm using the 4267 Bordeaux which is fermenting nicely as I type. Wouldn't a mid-fermentation introduction of ML create such a risk or . . .

8/28/2006 -- What is the application rate for this culture?

12/15/2005 -- What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?

9/8/2004 -- I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?

4/10/2004 -- What are the signs (evidence) of malolactic fermentation?

11/24/2003 -- Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?

11/8/2003 -- What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)

11/7/2003 -- What is the best yeast for making apple wine? I plan to use apple juice.

9/14/2003 -- I am looking for a ML bacteria to start ML in Merlot. Winemaker magazine suggests inoculating with a ML bacteria 3-4 days after pressing. Is one of your ML yeasts appropriate for this use?

9/12/2003 -- WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?

9/9/2003 -- Can you point me in the direction of a book that details malo-lactic fermentation? All of the books that I have gloss over the subject with very little detail. Specifically, right now, I would like to know if it is too late to start MLF if the wine is in secondary. I have 2 batches of wine - a Marchall Foch and a Fredonia both from grapes - that could potentially use it.

9/7/2003 -- How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!

9/1/2003 -- This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.

8/25/2003 -- Is this what you use to start Malolactic fermentation? Also, can you combine malolactic fermentation with entended maceration?

8/17/2003 -- If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine? What would happen if i use the entire packet to make one gallon? How can i get my wine to have a higher alcohol content?

7/22/2003 -- I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.

7/8/2003 -- I want to make prickly pear wine (yeah cactus fruit!). What is the yeast recommeded for this wine?

6/29/2003 -- Can this yeast be used to make peach and watermelon wines, also fruits that can be bought fresh from the supermarkets.

6/17/2003 -- How many gallons of wine I can make with a single pack of this yeast? Actually I'm gonna making some wine out of berries and rhubarb. Do you suggest to use this yeast even for the all berries wine or do you suggest to use another kind of yeast?

6/3/2003 -- Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?

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Wine Making / Wine Additives

Wyeast Brand Nutrient #5015 1.5 Oz. -- For making a malolactic starter (for larger volumes of wine)