O. oeni adapted for sparkling wines; neutral sensory effect

• The IOC IB™ malolactic strain was isolated by the Comité Interprofessionnel du Vin de Champagne (CIVC) in France
• Strain of choice for many sparkling wine producers when malolactic fermentation is desired.
• Contributes a neutral sensory effect, especially in lower pH wines

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Alcohol Tolerance: <14%
pH: >2.9
Total SO2: <50ppm
Temp: 64-68°F
Frequently used in: Sparkling wine

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Usage: This bacteria must be rehydrated before added to wine. This is not a direct addition culture. Prior to use, please review this rehydration protocol. 
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)

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Note: 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.