LALVIN SILKA™ (25 hL/660 gal)

Item No.015624
Price $143.3
Per Each
Excl. Tax
Available
Each

Description

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 nutrient ML RED BOOST™
  • 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) 

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).

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Minimum Temperature
16
Nutrient Demand
Medium

LALVIN SILKA™ (25 hL/660 gal)

Item No.015624
Price $143.3
Per Each
Excl. Tax
Available
Each

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 nutrient ML RED BOOST™
  • 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) 

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).

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Minimum Temperature
16
Nutrient Demand
Medium