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Lallemand | LALVIN SILKA™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

    Description

    Silky mouthfeel, aromatic balance, and good oak integration

    LALVIN SILKA™ minimizes astringency and bitterness, quickly integrates tannins, and masks herbaceous and green flavors, resulting in well balanced red wines.

    • Accentuates aromas of chocolate, vanilla, and toasted oak, balanced by aromas and flavors of red currant, blackberry, and cherry
    • Enhances smoothness and roundness
    • Selected for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments
    • Oenococcus oeni isolated in La Rioja, Spain and selected by the Instituto de Ciencias de la Vid y del Vino (ICVV)

     

    Alcohol Tolerance: <16%
    pH: >3.3
    Total SO2: <60ppm
    Temp: >59°F
    Frequently used in: Medium and full-bodied red wines that are fermented or aged in oak

     

    Usage: Add directly to wine and mix thoroughly.

    Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

     

     

    Lallemand | LALVIN SILKA™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

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      SKU: DYWM906

      $187.99

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        Description

        Silky mouthfeel, aromatic balance, and good oak integration

        LALVIN SILKA™ minimizes astringency and bitterness, quickly integrates tannins, and masks herbaceous and green flavors, resulting in well balanced red wines.

        • Accentuates aromas of chocolate, vanilla, and toasted oak, balanced by aromas and flavors of red currant, blackberry, and cherry
        • Enhances smoothness and roundness
        • Selected for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments
        • Oenococcus oeni isolated in La Rioja, Spain and selected by the Instituto de Ciencias de la Vid y del Vino (ICVV)

         

        Alcohol Tolerance: <16%
        pH: >3.3
        Total SO2: <60ppm
        Temp: >59°F
        Frequently used in: Medium and full-bodied red wines that are fermented or aged in oak

         

        Usage: Add directly to wine and mix thoroughly.

        Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

         

         

        Documents
        SILKA TDS
        BACTERIA SDS ENOLOGY
        DECLARATION BACTERIA
        Important Warnings & Shipping Info +
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