This yeast decreases the present malic acid up to 50 %.
Too much malic acid is a frequent problem in fruit wines. It generates an acerbic, sour taste. By using this yeast, the malic acid is largely ‘used’ during the fermentation (1 g of malic acid is turned into 0,03 % of alcohol).
Bioferm Malic consumes 18 g of sugar for 1 % of alcohol and is very suitable to make a wine with a low alcohol out of a must with a high density.
The yeast increases the colour extraction and has a neutral aromatic profile.
