Using Old Malolactic Bacteria

[RottenGrapeJuice]

Hey all, just realized I never bought malolactic bacteria for this year’s wine and won’t be able to receive it until probably 4-5 days after pressing. I do have CH16 in the freezer from last year, think this is any good still? Or do you all think I should just get a fresh batch and inoculate slightly later?

 

[BarrelMonkey]

Is the packet open? If so, I doubt it's any good. In any case I would just order new - it shouldn't matter if your wine sits a few days after pressing before adding ML.

 

[RottenGrapeJuice]

Is the packet open? If so, I doubt it's any good. In any case I would just order new - it shouldn't matter if your wine sits a few days after pressing before adding ML.

Yea I used some of it last year but put the rest into a zip lock and into the freezer. I tend to agree with you though

 

[A14ES]

I'd like to expand on the subject though. For small batch buying 2.5G (min package) that was made for 66 gal and to use only what's needed for 6 gallons. I will be left with 2.2 g. What makes it unusable? Exposure to atmosphere? Vacuum seal? All these conditions could be reversed by backfilling with N2 or vacuum sealing and freezing. Any input?
Ref: https://morewinemaking.com/products/dry-malolactic-wine-bacteria-enoferm-alpha.html

 

[Rice_Guy]

General comments,
Drying is bad, a percentage is killed.
Lack of nutrient is bad, a two pouch system is a single use
Freezing is bad, ie a self defrosting freezer that melts off ice is bad. Long term frozen storage doesn’t do extra damage.
Air can be bad, depends on the specific culture. Note traditional malo would start with organisms left on the wood press and tanks.
If you were dealing with dry culture vacuum packing and freezing sounds good.

Can it be reversed? loss of culture is one direction. We work to prevent to the best of our ability.

 

[A14ES]

General comments,
Drying is bad, a percentage is killed.
Lack of nutrient is bad, a two pouch system is a single use
Freezing is bad, ie a self defrosting freezer that melts off ice is bad. Long term frozen storage doesn’t do extra damage.
Air can be bad, depends on the specific culture. Note traditional malo would start with organisms left on the wood press and tanks.
If you were dealing with dry culture vacuum packing and freezing sounds good.

Can it be reversed? loss of culture is one direction. We work to prevent to the best of our ability.

Thanks. The "reverse" was a wrong choice of word indeed.