For malolactic fermentation of wines.

PREPARATION MODE:
Dissolve the contents of one jar in one liter of water (preferably non-chlorinated) at 20-25°C for 15 minutes, stirring well.
For more difficult situations, it is advisable to dissolve the contents of the jar in two liters of liquid consisting of wine and water, possibly non-chlorinated, in a 1:1 ratio, mix and leave to incubate for 12-24 hours at a temperature between 20°C and 25°C. Distribute the product homogeneously over the mass of wine to which malolactic fermentation is to be initiated and mix it by shaking and pumping over in a closed loop. Keep the temperature of the wine above 18°C.
 

• high malolactic activity
• allows malolactic fermentation with pH above 3,1
• resistance up to 50 mg/l total SO₂ and 5 mg/l free SO₂
• ethanol tolerance up to 14% Vol
• optimum temperature between 18 and 22°C.

SHELF LIFE AND STORAGE: 
The freeze-dried jars should be stored in a refrigerator at +4°C for the duration of one year, at -18°C for duration of two years.