Culture for a controlled malolactic fermentation. It contains a high concentration of Leuconostic Oenos bacteria, which converts the present malic acid into tartaric acid. This reduces the acidity, softens the flavour and increases the stability of the wine. This technique has been used in the industry for years and is now available for home winemakers too! Dosage: 5 g/10 l wine. Add to the wine after fermentation and before clarification.
When and how to do a malolactic fermentation?
There are many advantages to malolactic fermentation. However, lactic acid bacteria have completely different environmental requirements than yeasts. Hence a number of important factors are best taken into account if a malolactic fermentation is to proceed properly and smoothly: malolactic fermentation is best started just before the end of the alcoholic fermentation (residual sugar < 4 g/l). The free SO2 content must be a maximum of 10 mg/litre and the total SO2 content a maximum of 30 mg/litre. The pH value of the wine must be at least 3.1 and the alcohol content must be a maximum of 13%vol. Finally, the temperature of the wine is also very important: 17°C or more. Dissolve the freeze-dried cultures in plenty (approx. 10-20 x the weight of powder) of water at 25 °C, stirring constantly. Stir from time to time and after half an hour add it to the wine.