Malocid (malolactic bacteria), 25 g for 50 l
Culture for a controlled malolactic fermentation.
It contains a high concentration of Leuconostic Oenos bacteria, which converts the present malic acid into tartaric acid.
This reduces the acidity, softens the flavour and increases the stability of the wine.
Dosage: 5 g/10 l wine.
Add to the wine after fermentation and before clarification.