SIHALACT Mouthfeel malolactic bacteria is a new lactic acid bacterial strain (Oenococcus oeni) for red wine processing that was selected from a German wine. As a direct inoculation culture SIHALACT Mouthfeel malolactic bacteria guarantees fast and safe malolactic fermentation (MLF). The advantage of this malolactic bacteria strain is the colour stabilization as well as the reduction of adstringency caused by green and vegetative taste.
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 Mouthfeel malolactic bacteria can be added as Co-Inoculation Culture (pH <3,5) or sprinkled into the wine once the alcoholic fermentation is complete (<0.83 lb/1,000 gal (10 g/l) residual sugar). 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 MLF.
Direct Inoculation
For 660 gal (25 hl) or 6604 gal (250 hl) of wine, sprinkle the contents of the package in 17 fl oz (500 ml) must or wine at 64–77°F (18–25°C).
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