Malolactic Culture - 25g
3+ in stock
Malocid freeze-dried MLF culture converts sharp malic acid to softer lactic acid. Reduces acidity, improves stability. Treats up to 50L. By Brupaks.
Malolactic Culture – 25g (Treats up to 50L)
Malocid is a freeze-dried culture of Leuconostoc oenos bacteria, used to carry out malolactic fermentation (MLF) in wine.
It converts sharp malic acid into softer lactic acid, reducing overall acidity, softening mouthfeel, and helping stabilise your finished wine.
This is a technique widely used in professional winemaking, now easily available for home winemakers working with reds, barrel-aged whites, or high-acid country wines.
Why Use Malolactic Fermentation?
- Reduces sharp malic acid and rounds out acidity
- Adds complexity and softens the wine's finish
- Increases microbial stability after fermentation
- Particularly useful in red wines or barrel-aged whites
When to Add
Malolactic fermentation should begin near the end of primary fermentation — ideally when residual sugar is below 4 g/L. Make sure the wine meets the following conditions:
- Free SO₂: Less than 10 mg/L
- Total SO₂: Less than 30 mg/L
- pH: 3.1 or higher
- ABV: Maximum 13%
- Temperature: At least 17°C
How to Use
- Weigh out the appropriate dose: 5g per 10L of wine.
- Dissolve the powder in 10–20× its weight of clean water at 25°C (e.g. 5g powder → 50–100ml water).
- Stir gently and let stand for 30 minutes, mixing occasionally.
- Add the rehydrated culture directly into the wine and mix thoroughly.
Product Details
- Type: Freeze-dried malolactic culture
- Strain: Leuconostoc oenos
- Contents: 25g powder (treats up to 50L)
- Use after: Alcoholic fermentation, before clarification
- Storage: Keep cool and dry. Refrigeration recommended.
Please note: SO₂ levels must be within range before pitching — high sulphite levels will inhibit the culture. Use Campden Tablets to manage SO₂ if needed. For acid adjustment before or after MLF, see Malic Acid and Tartaric Acid.
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