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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.
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KITZINGER PURE ACTIVE YEAST - BURGUND
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Tags: wine yeast