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.

In stock

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