Managing the malolactic fermentation in every situation is essential to improve wine balance, complexity and quality, while saving time and reducing hidden costs.

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Lalvin 31® MBR

In white and red wines it gives kinetic guarantees even in extreme conditions of pH (3.0) and temperature (13 ° C), with excellent organoleptic results especially in relation to the structure and the fruity aromatic component.


Pure Lysozyme: antibiotic enzyme specific against lactic bacteria (neither yeasts nor acetic bacteria): avoids VA increase and unespected or undesired ML fermentations.