Lalvin Silka™ is an O. oeni
bacteria strain that is recognized for its positive impact on the mouthfeel and softening of astringency and bitterness in red wines. It is well-suited for reds aged in contact with oak. This strain is alcohol tolerant to 16% v/v, pH tolerant down to 3.3 and temperatures down to 15°C(59°F). Kinetics are regular and nutrient demand is moderate, so Silka would benefit from an addition of ML Red Boost
. Lalvin Silka™ was isolated in Rioja, Spain and selected by the ICVV during an extensive research program.
All malolactic bacteria sold by Scott Laboratories requires an expedited shipping method packed with ice. Please refrigerate or freeze all cultures immediately after receipt to ensure optimal viability of the bacteria when used. It is possible that the ice may have melted and the product may have warmed during shipment. DO NOT BE ALARMED
. These bacteria were produced according to a proprietary process that is different from competitive direct inoculation products. Thus, provided that any warming period is short term and moderate (e.g. 48 hours at 86°F/30°C), viability will be excellent.