L-Malic acid, added in combination with tartaric acid, is an easy and inexpensive tool to achieve an appropriate pH shift, and a high level of microbial integrity for malolactic fermentation.
It prevents the excessive precipitation of tartaric acid and potassium, and therefore the loss of dry extract in all wines. The result is improved sensory balance and palate harmony.
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Special nutrition supplement for the support of MLF bacteria metabolism
Improves bacteria metabolism and absorbs inhibitory substances
Recommended for:
- Harsh wine conditions e.g. >15% alc; pH < 3.2; TSO2 >40ppm
- Nutrient deficient fruit – low YANs, disease, dry-grown
- Wines with previous MLF difficulties and for re-inoculations
- Certified organic – recommended for use with all organic wines
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All fruit driven red wines and stuck ferments
- Amplified xylanase activity for increased flavour, colour and tannin
- Low ester and low VA formation
- Strong fermenter and restart strain
- High alcohol tolerance up to 18 vol % alc
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All aromatic wines and rosé
- Clean fruit expression
- Low VA and ester producer
- Faster settling with increased B-lyase activity
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For all complex white wine
- Emphasises yellow fruit characters and creaminess
- Fast autolysis, release of mannoproteins and polysaccharides
- Low sugar conversion rates
- Perfect for all barrel fermented wines or wines aged on lees
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All red, white and rosé wines
- Saccharomyces uvarum strain
- Combines flavour diversity of Non-Saccharomyces yeast with fermentation security of Saccharomyces yeasts
- “Clean Spontaneous” flavour spectrum combined with high alcohol tolerance
- Increased savoury and spicy characters
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For all terpene driven white wines, Sparkling and Prosecco
- Fresh citrus and lime characters
- Robust strain with low nutrient requirements
- Excellent riddling properties and fast flocculation
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For expressive rosé and all crisp summer wines
- Aromatic flavour profile of pink grapefruit and blood orange zest characters
- Fruity and exotic aroma spectrum due to increased fruit ester formation
- Stable and persistent aroma
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- Backorders will be dispatched after container arrival, due end of January 2026.
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“The problem solver”
Recommended for all juices, musts and wines, plus cider and all kinds of fruit fermentations
- Highly purified yeast cell wall product
- Vegan friendly and certified organic fining tool
- Reduces undesirable characters and phenolics
- Reduces elemental sulphur and spray residue
- Improves fermentation dynamics
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Lowest ß-glucosidase activity of all strains
Excellent for all red and white wines, including sparkling wines
- Isolated in a red Burgundy cellar with year round temperatures of 12-13ºC
- Colour protective due to extremely low ß-glucosidase activity
- Accentuates varietal character and reduces vegetative aromas
- Conducts a fast MLF and is also suitable for co-inoculation
- Min pH 3.0; max alc 16%; max 40ppm TSO2 at pH 3.3; temp range 13-26ºC
- Simple water activation and Rip & Tip options
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Extreme tolerance towards high alcohol and high phenolic levels
Excellent for all red wines and for white wines with high alcohol
- Complex sensory profile of dark fruits, leather and spice in red wines
- Australian isolated strain with extreme alcohol tolerance to 17%
- High tolerance towards elevated phenolic conditions up to 2000-3000ppm
- Min pH 3.3; max alc 17%; max 60ppm TSO2 at pH 3.4; temp range 15-26ºC
- Simple water activation and Rip & Tip options
- Download ACTIVATION GUIDE