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: 5g / 10l wine. 
Add to the wine after fermentation and before clarification.

Contents 25g: Leuconostic Oenos bacteria culture