Your shopping cart is empty!
This new yeast decreases the present malic acid up to 50 %!
Too much malic acid is a frequent problem in fruit wines. It generates an acerbic,
sour taste. By using this yeast, the malic acid is largely 'used' during the
fermentation (1 g of malic acid is turned into 0,03 % of alcohol). BIOFERM
MALIC consumes 18 g of sugar for 1 % of alcohol and is therefor very suitable
to make a wine with a low alcohol out of a must with a high density. The yeast
increases the colour extraction (suitable for red wines) and has a neutral
aromatic profile. Temperature range: 20-30 °C. Alcohol tolerance: 14-15 % vol.
Dosage: 2-3 g/10 l.
Wine Yeast- All Purpose ComplexThe art of vinification is all about very high quality ingredients. N..
Alcohol flavouring essence: Melon Vodka (Bourbon) FlavourSpirit essences are used worldwide to produ..
This is the best way to get those corks in the bottles.Designed for corking your standard sized neck..
KITZINGER PURE ACTIVE YEAST - BURGUNDIn packs of 5 g, sufficient for max. 50 litresFor wine-making t..
Tags: wine yeast