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 malolactic fermentation, to verify the end of this fermentation.
D malic is used to grant a higher acidity after malolactic fermentation as stable and non-metabolizable.
L-MALIC ACID KIT
Manual: 5x20ml. Number of analyses: manual 50/100. Download Kit Insert here
Automatic: 125ml. Number of analyses: automatic 200/300. Download Kit Insert here
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.