Suitable for both red and white 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 tolerance: 25 - 28 °C
Alcohol tolerance: 15%
pH tolerance: ≥3.2
Total SO2 content at inoculation: <50 mg/L
Dissolve the bacteria in 20 times its weight in chlorine free-water at 20 degrees Celsius for 15 minutes maximum. The re-hydrated bacteria should be added at the same time as the yeast. The temperature of the must should ideally be maintained between 18 and 25 degrees Celsius.