Malolactic fermentation
It is often necessary to conduct malolactic fermentation in wines that have chemical and physical conditions that do not favor malolact bacteria: pH <3.2 alcohol> 14%, temperature <18 ° C. For successful malolactic fermentation under these conditions, it is necessary to choose the most effective bacterial strain and supplement with the appropiate nutrient.
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45-140-0500500 g$46.0045-140-001010 kg$580.00 -
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45-115-0500500 g$46.0045-115-001010 kg$580.00 -
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35-505-10001000 hL$2,800.0035-505-00002.5 hL$40.0035-505-002525 hL$150.0035-505-0250250 hL$850.00 -
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