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Fumaric acid is a biological stabilizer with bactericidal and bacteriostatic effect against lactic acid bacteria.
It acts as an inhibitor of malolactic fermentation (MLF) at low doses and without organoleptic repercussions.
| Wine style | Red, White |
|---|---|
| Vegan | Vegan |
| Ecological | Authorized EU |
| Objective | Microbiological protection, Stabilization |
In white and red wine:
Control of lactic acid bacteria growth and activity 2.
2. Reduction of sulfur dosage.
3. Preserving malic acidity.
Wine : 30-60 g/hl
1. Resuspend in 15 times its weight in wine with agitation.
2. Incorporate to the total volume of wine with continuous homogenization. Ensure a temperature above 10ºC.
