biostart vitale SK11 for 1.000 l 10g

Highly concentrated and freeze-dried culture for malolactic or post-fermentation. Starter culture for simple and direct initiation of malolactic fermentation for white and red wine. Particularly tolerant towards low temperatures and pH values, as well as higher alcohol content and SO2 values. 1000 per liter of wine. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine./ Nb! Translation has been made by automatic program and mistakes can be possible. We are sorry