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Malolactic nutrient for difficult Red fermentations; OMRI listed
Specific polyphenolics in red wines from high maturity grapes have an inhibitory effect on malolactic fermentations. To address this challenge Lallemand has formulated ML Red Boost. This malolactic bacteria nutrient is formulated from specific inactivated yeast fractions which enhance the bacteria’s resistance to high polyphenol levels. In addition, the availability of certain peptides and polysaccharides in ML Red Boost favor the health of the bacteria and can be effective in reducing the duration of the MLF.
20 g/hL 50 g/60 gal 1.7 lb/1000 gal
Suspend in small amount of water or wine and then add directly to the wine 24 hours before adding the malolactic bacteria.
Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.