A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Er1A is an excellent choice for red wines. It was isolated for its tolerance to low pH conditions.
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine