Used to introduce malolactic fermentation in wine, causing the conversion of malic acid to lactic acid. Side effects include the production of diacetyl compounds that give the wine complexity and desirable aromas, and the reduction of total acidity. Usually used on Chardonnay and highly flavoured red wines. Consult a good winemaking textbook if you are unsure about using it.
Category: Additives
Related products
-
Minor acid reductions in wine must. Reductions of up to 20% of tartaric acid are possible. Acid reduction completes very quickly (within a few minutes)…
-
Adds oak flavour and aroma to wine. Chief advantage over regular oak chips lies in its use during primary fermentation. Oak flavours and aromas transfer…
-
$6.99 – $43.99
Used in making specialty wine and as an additive to grape concentrate wines. Gives rich “plummy” flavour to wines, along with reddish brown colour. Adds…