malocid malolactic bact. 100 g for 200 l

Yeast culture for controlled malolactic fermentation. Contains a high concentration of Leuconostic Oenos bacteria, which converts the current malic acid into tartaric acid. It reduces acidity, softens the taste and increases the stability of the wine. This technique has been used in the wine industry for years and is now available for home winemakers! Dosage: 5g/10l of wine. Add wine after fermentation and before clarification. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..