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 tannin to bland wines. Add to wine prior to pitching yeast. Push under fermenting wine every day to keep berries moist. Leave berries behind in fermenter at first racking. Use 3-¼ g per litre of wine (75 g per 23 litres). 5 ml (one teaspoon) = approximately 2.5 g.
Size | 150 g, 500 g, 1 kg |
---|
Related products
-
Provides essential minerals, trace nutrients and vitamins for yeast growth and metabolism during fermentation. Used to help start slow fermentation and to restart stuck ones.…
-
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…
-
$1.99 – $34.99
Preparation of malolactic cultures. Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong ‘apple’ taste apparent…