Oenococcus oeni for silky mouthfeel, aromatic balance and good oak integration (Red).
LALVIN SILKA™ is recognized for its positive impact on aromas and mouthfeel. SILKA accentuates aromas of chocolate, vanilla, and toast, balanced by aromas and flavors of red currant, blackberry and cherry. This malolactic bacteria is well-suited for wines fermented and aged on oak where it minimizes astringency and bitterness and masks herbaceous and green flavors resulting in well balanced red wines.
SILKA was isolated in La Rioja, Spain and selected by the Instituto de Ciencias de la Vid y del Vino (ICVV) during an extensive research program for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments. SILKA has a moderate nutrient demand and benefits from the addition of malolactic fermentation nutrient like ML RED BOOST™.
Wine Condition Tolerances:
- Alcohol: <16%
- pH: >3.3
- TSO₂ at Crush: <60 ppm
- Temperature: >59°F
Add directly to wine and mix thoroughly. Due to the MBR preparation process, this bacteria does not need to be rehydrated
prior to inoculation.
Dated expiration. For short term (<18 months) store at 4°C(39°F). For long term (>18 months) store at –18°C(0°F).