Atout Malo rouge

Atout Malo rouge

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Nutrients

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Characteristics

ATOUT MALO ROUGE is a bacterial nutrient made up of specific inactivated yeasts developed to optimise malolactic fermentation in concentrated red wines.

Application fields
  • To carry out malolactic fermentation in red wines.
  • Recommended for red wines rich in polyphenols and in nitrogen-deficient concentrated red wines.
Application rate: 
20 g/hL
Packaging: 
500 g

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