Kit La Claire Malica
GEL612.00
This bacterium is recommended in situations where the grapes being fermented are particularly ripe. It allows the aromatic purity of the wines to be preserved while considerably softening the effects of buttery notes, as it produces only very small quantities of diacetyl (it consumes small quantities of citric acid, and only after the malic acid has been completely used up). In numerous field tests, Kit La Claire Malica has also demonstrated its ability to reduce astringent and bitter notes in wines at the same time as enhancing the feeling of volume in the mouth. We recommend using early inoculation (at a density of approx. 1.010), as use of this technique allows the bacterium to exploit the favourable temperature of the wine and to protect red wines from Brettanomyces attacks. Composition: Oenococcus Oeni bacterium and specially formulated activator containing deactivated yeast. Main application: reduce astringency and limit buttery notes. Kit La Claire Malica is a kit including: • a preparation of selected lyophilized lactic bacteria; • specially formulated activator to add to the must/wine when reacclimatizing the bacteria. Dosage: • 1 g/hL.
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