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.
Size | 50 g, 200 g, 300 g, 500 g, 1 kg |
---|
Related products
-
Used to add oak flavours and aromas to finished wines. Stir into wine immediately before bottling. For reds use 1 to 3 ml per litre…
-
$2.25 – $20.99
Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation,…