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Specific to microbial management of Gram positive bacteria.
Muramidase enzyme activity degrades Gram + lactic acid bacteria cell wall.
Delays the action of lactic bacteria reducing total SO2 requirement.
Reinforces SO2 action on sweet white wines and increases the microbiological stability.
In red winemaking, prevents early start of the malolactic fermentation before the alcoholic fermentation is finished (in case of sluggish or stuck fermentation) or in the case of micro-oxygenation.
Limits the competition between yeast and bacteria.
Dosage: 100 - 500 ppm.