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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.