Fumaric Acid

Fumaric Acid

Inhibitor of malolactic fermentation

CHARACTERISTICS

One of its properties is to inhibit or block malolactic fermentation at a certain concentration. It is therefore a tool of choice to limit the use of the SO2 previously used for this purpose.

APPLICATIONS

When used in wine, it enables you to control malolactic fermentation. In fact, when added at an early stage after the end of alcoholic fermentation (fructose/glucose under 1 g/L), it blocks all malolactic fermentation. Added during malolactic fermentation, it allows the fermentation to be partially completed.
It is a tool of great interest when you wish to limit [the use of SO2] or make wines without SO2.