MALOLACTIC SILKA (25 hL)
Item No. 35-15057
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Price $185
Price Per 1
Excl. Tax
On Backorder
1
Description
LALVIN SILKAâ„¢
Silky mouthfeel, aromatic balance, and good oak integration
LALVIN SILKAâ„¢ 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 nutrient ML RED BOOSTâ„¢
- 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)Â
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).
Downloads
Lallemand Malolactic Bacteria - Safety Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
SILKA - Technical Data Sheet
Specifications
- Brand
- Lallemand
- Alcohol Tolerance
- 16%
- Minimum Temperature
- 15°C
- Nutrient Demand
- Moderate
- pH Limit
- > 3.3
- Total SO2 Limit (mg/L)
- < 60
Loading
MALOLACTIC SILKA (25 hL)
Item No. 35-15057
Price $185
Price Per 1
Excl. Tax
On Backorder
1
Description
LALVIN SILKAâ„¢
Silky mouthfeel, aromatic balance, and good oak integration
LALVIN SILKAâ„¢ 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 nutrient ML RED BOOSTâ„¢
- 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)Â
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).
Downloads
Lallemand Malolactic Bacteria - Safety Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
SILKA - Technical Data Sheet
Specifications
- Brand
- Lallemand
- Alcohol Tolerance
- 16%
- Minimum Temperature
- 15°C
- Nutrient Demand
- Moderate
- pH Limit
- > 3.3
- Total SO2 Limit (mg/L)
- < 60