Malocid malolactic bact. 25 g for 50L
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.
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This technique has been used in the industry for years and is now available for home winemakers too!
Dosage: 5 g/10 l wine.
Add to the wine after fermentation and before clarification.