*** We highly recommend that you choose an overnight delivery option on all Malolactic Bacteria (regardless of your geographic location). We do not ship perishable items on Fridays or the day before a holiday. Lodi Wine Lab can not guarantee carrier shipping times ***
LALVIN SILKA™
Silky mouthfeel, aromatic balance, and good oak integration
LALVIN SILKA™ is recognized for its positive impact on aromas and mouthfeel as it can minimize astringency and bitterness, quickly integrates tannins, and masks herbaceous and green flavors, resulting in well-balanced red wines.
Accentuates aromas of chocolate, vanilla, and oak toast, balanced by aromas and flavors of red currant, blackberry, and cherry
SILKA has a moderate nutrient demand and benefits from the malolactic fermentation nutrientML REDBOOST™
Selected for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments
Oenococcus oeniisolated 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).
