DISTILABACT LP

DISTILABACT LP is a selected Lactiplantibacillus plantarum specifically designed for managing sour mash development during the production process of distilled spirits. DISTILABACT LP can be added directly into the mash either as a co-inoculation with yeast or a few hours after the yeast dose. DISTILABACT LP contributes to the development of a distinctive aromatic profile during the fermentation, which is characteristic of the sour mash fermentation (increased lactic and citrus notes). DISTILABACT LP has no impact on either fermentation kinetics or residual sugar levels. DISTILABACT LP significantly impacts the sensory profile meaning NMS made using lactic acid bacteria only influences lactic acid levels. DISTILABACT LP will be different from NMS produced without this lactic acid bacteria, one of the desirable results of well managed sour mash production.