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 in wines with high concentrations of malic acid. Consult a winemaking textbook for usage rates. 5 ml (one teaspoon) = approximately 4 g.
50 g, 200 g, 300 g, 500 g, 1 kg
$3.00 – $28.00
Inhibits the reproduction of yeast cells. Sorbate does not kill yeast cells but will prevent renewed fermentation when you sweeten a wine before bottling. It…
$1.95 – $14.95
Is extracted from seaweed and sold as a powder. It is an excellent general purpose fining agent. But it has to be pre-mixed with wine…