Malocid lactic acid bacteria 25g for 50 l

Pure culture for controlled apple - lactic acid fermentation. Contains a high concentration of Loeconostic oenos bacteria that transform the acid in the wine into lactic acid. This lowers the acidity and increases the stability of the wine. This technique has been used for years in the industry, and is now finally available for amateurs.

Dosage : 5 g / 10 l of wine, to be added after fermentation and before clarification.

When and how to perform an apple-mic acid fermentation?

Performing an apple lactic acid fermentation has many advantages. However, the lactic acid bacteria require very different conditions than yeasts. For apple lactic acid fermentation to proceed well and quickly, there are a number of important factors which you should consider: It is best to start apple lactic acid fermentation before the end of alcoholic fermentation (residual sugar < 4 g/l). The free SO2 content must not exceed 10 mg/l and the total SO2 content must not exceed 30 mg/l. The pH of the wine must be at least 3.1 or higher and the alcohol content must not exceed 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. The freeze-dried cultures are dissolved in advance, with stirring, in a sufficient quantity of water (approximately 10 to 20 times the weight of the powder) of 25°C.
Stir occasionally and after half an hour add to the wine to be treated.