Red wine malolactic nutrient
Specific polyphenolics in red wines from high maturity grapes have an inhibitory effect on malolactic fermentations. To address this challenge Lallemand has formulated ML Red Boost. This malolactic bacteria nutrient is formulated from specific inactive yeast fractions which enhance the bacteria's resistance to high polyphenol levels. In addition, the availability of certain peptides and polysaccharides in ML Red Boost favor the health of the bacteriaand can be effectivein reducing the duration of the MLF.
To Use: Suspend in small amount of water or wine then add directly to the wine 24 hours before adding the malolactic bacteria.
Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry
20 g/hL 50 g/60 gal 1.7 lb/1000 gal