Organic acid naturally present in must and wine (initial concentration of from about 1.5 g / l to 3.5). The initial monitoring can determine the knowledge of ripening course and subsequently, during and after the malo-lactic fermenta-tion, to verify the end of this fermentation.
D malic is used to grant a higher acidity after malolactic fermentation as stable and non-metabolizable.
D-MALIC ACID KIT
Number of analyses: manual 50/100 - automatic 200/300
5 x 20ml
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