Malolactic fermentation, the secondary fermentation of winemaking, is a method for reducing total titratable acidity by adjusting the relative concentrations of L-malic and L-lactic acids, softening the wine and allowing it to develop mellowness and full-bodiedness, This process also results in enhanced microbial stability since one of the key nutrients of spoilage bacteria is removed. The Malic Acid Kit has a range of 30 - 500 mg/L.
The Malic Acid Test Kit includes 20 tests in a black barrier tube, 20 samplers, and an insert with complete how-to-run test instructions. The insert also includes a Summary Interpretation explaining how to use the test results. The label with the color chart is on the front of the kit.