SIHALACT Oeno malolactic bacteria is a new lactic acid bacterial strain (oenococcus oeni) for red, rosé, and white wine processing that was selected from a German wine. As a reactivation culture SIHALACT Oeno malolactic bacteria guarantees fast and safe malolactic fermentation (MF). The high malolactic activity of the lactic acid bacterial strain ensures optimal MF, particularly at low inoculation temperatures.
Do not use less than the recommended quantity. A lower dosage would significantly reduce the number of inoculation cells, resulting in much reduced inhibition of spontaneous lactic acid bacteria.
SIHALACT Oeno malolactic bacteria can be reactivated and sprinkled into the wine once the alcoholic fermentation is complete (< 0.83 lb/1,000 gal (10 g/l) residual sugar at pH > 3.5). Intensive contact with oxygen through strong agitation or recirculation should be avoided. This is also the reason why the container should be kept sealed during MF.
Reactivation instructions
For 132 gal (5 hl), 660 gal (25 hl) or 6604 gal (250 hl) wine, sprinkle the contents of the package in 17 fl oz (500 ml) of chlorine-free water at 64 – 75 °F (18 – 24 °C) and stir slightly. Wait for 5 – 15 minutes. The lactic acid bacteria suspension can then be added directly to the tank.
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