Lalvin X-3 (MLC10): Difference between revisions
Jump to navigation
Jump to search
Uncle Jesse (talk | contribs) (Recreating page from http://web.archive.org/web/20131101104623/http://wiki.homedistiller.org/Lalvin_X-3_(MLC10)) |
Uncle Jesse (talk | contribs) No edit summary |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
A blend of four strains of | A blend of four strains of lyophilized ''Leuconostoc oenos''. It includes PSU-1, Peynaud, Radler 3 and Petaluma isolates and may be used with both [[red wine]] and [[white wine]]. The theory for using mixed [[culture]]s is that the chance of a phage infection is reduced. Enough for 200 to 800 gallons depending upon how difficult the conditions. May be expanded for addition to 10 times that quantity. May be started early or late in the [[ferment]]ation. Keep cultures in refrigerator or in freezer. Loss of viability at 45°F is about 1% per month. | ||
[[Category: | See: [[malolactic fermentation]]. | ||
[[Category:Yeast]] | |||
Latest revision as of 22:06, 15 December 2022
A blend of four strains of lyophilized Leuconostoc oenos. It includes PSU-1, Peynaud, Radler 3 and Petaluma isolates and may be used with both red wine and white wine. The theory for using mixed cultures is that the chance of a phage infection is reduced. Enough for 200 to 800 gallons depending upon how difficult the conditions. May be expanded for addition to 10 times that quantity. May be started early or late in the fermentation. Keep cultures in refrigerator or in freezer. Loss of viability at 45°F is about 1% per month.
See: malolactic fermentation.