Selected Lactobacillus plantarumfor managing sour mash development in the production process of distilled spirits.

•DistilaBact®LP is a Lactobacillus plantarum specifically selected for use in managing sour mash development during the production of distilled spirits.
•DistilaBact LP can be added directly into the mash either as a co-inoculation with yeast or a few hours after the yeast dose.
•DistilaBact LP contributes to the development of a distinctive aromatic profile during the fermentation, which is characteristic of the sour mash fermentation (increased lactic and citrus notes).
•DistilaBact LP has no impact on either fermentation kinetics or residual sugar levels.

Dosage
The optimal dosage is 0.1 g per litre (100ppm).  
DistilaBact LP is provided in a 100g sachet which is the dose for 1000 litres of mash
**see TDS for Instructions for Use

Storage
DistilaBactLP can withstand a delivery up to 25°C for 3 weeks without affecting its quality.
Shelf Life: 18 months if stored at 4°C (40°F) and 36 months at -18°C (0°F) from date of manufacture (if vacuum-seal is not broken).
Packaging: DistilaBact LP is available in100g vacuum-sealed foil sachets.