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Fumaric acid

Organic acid capable of inhibiting malolactic fermentation.
Fumaric acid is an organic acid found naturally in wines and is classified as a diacid because of its carboxylic functions. One of its most significant properties is its ability to inhibit or stop malolactic fermentations at a given concentration. The use of fumaric acid in wine allows it to exert control over malolactic fermentation. It is used for:

  • Early blocking of malolactic fermentation: when added to wine at the end of alcoholic fermentation, when the fructose/glucose content is less than 1 g/l, fumaric acid can prevent malolactic fermentation from starting. In other words, it prevents this fermentation from starting, maintaining the stability of the wine.
  • Partial realization of malolactic fermentation: if fumaric acid is added during ongoing malolactic fermentation, it allows this fermentation to occur only partially. This may be desirable in some situations, for example, if you want to maintain a certain acidity in the wine or preserve specific organoleptic characteristics.

Pure fumaric acid.

30-40 g/hl.
Maximum allowable dose: 60 g/hl.

Dissolve the product in a solution with wine (not water) in a ratio of 1/20 to the weight of the wine, then add it to the assembly step.

1 kg and 25 kg bag.
Store in a cool, dry place.

Fumaric acid is an organic acid found naturally in wines and is classified as a diacid because of its carboxylic functions. One of its most significant properties is its ability to inhibit or stop malolactic fermentations at a given concentration. The use of fumaric acid in wine allows it to exert control over malolactic fermentation. It is used for:

  • Early blocking of malolactic fermentation: when added to wine at the end of alcoholic fermentation, when the fructose/glucose content is less than 1 g/l, fumaric acid can prevent malolactic fermentation from starting. In other words, it prevents this fermentation from starting, maintaining the stability of the wine.
  • Partial realization of malolactic fermentation: if fumaric acid is added during ongoing malolactic fermentation, it allows this fermentation to occur only partially. This may be desirable in some situations, for example, if you want to maintain a certain acidity in the wine or preserve specific organoleptic characteristics.

Pure fumaric acid.

30-40 g/hl.
Maximum allowable dose: 60 g/hl.

Dissolve the product in a solution with wine (not water) in a ratio of 1/20 to the weight of the wine, then add it to the assembly step.

1 kg and 25 kg bag.
Store in a cool, dry place.

For a flawless result, use fumaric acid with:

to start with low lactic acid contents, not giving up fresh and citrusy scents released by the yeast

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