Anchor Co-Inoculant Bacteria 3.2 View larger

Anchor Co-Inoculant Bacteria 3.2

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Suitable for red, white and rosé wines. Converts malic acid to lactic acid. Increases freshness, flavour complexity, and roundness. Reduces astringency, bitterness, and harshness. Enhances mouthfeel. Enhances red fruit aromas in red wines.

 

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R 150.00 tax incl.

Suitable for red, white and rosé wines. Converts malic acid to lactic acid. Increases freshness, flavour complexity, and roundness. Reduces astringency, bitterness, and harshness. Enhances mouthfeel. Enhances red fruit aromas in red wines.

 

Temperature range: 15 – 28 °C

Alcohol tolerance: 15%

pH tolerance: ≥3.2

 

Add to must at the same time as yeast. Shake well before use. 

Rehydration Instructions:

 Dissolve bacteria in 20 times its mass of chlorine-free water (20 ml water per gram bacteria) for, at most, 15 minutes at 20°C. Gently stir and add to fermentation when adding yeast. 

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Anchor Co-Inoculant Bacteria 3.2

Anchor Co-Inoculant Bacteria 3.2

Suitable for red, white and rosé wines. Converts malic acid to lactic acid. Increases freshness, flavour complexity, and roundness. Reduces astringency, bitterness, and harshness. Enhances mouthfeel. Enhances red fruit aromas in red wines.

 

Write a review

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