MaloStop F

Protection against MLF bacteria, alternative to SO2

Fumaric acid inhibits bacteria. Permeation through the lactic acid bacteria cell membrane reduces the intracellular pH in the cytoplasm and prevents cell growth. Fumaric acid is used successfully as an antibacterial treatment agent in food. It can be used for microbiological protection during winemaking, especially with the aim of reducing SO2.

At a glance:

Product	Pure fumaric acid E 297
Range of use	Wine and sparkling wine
Goal	To stop lactic acid bacterial activity, especially of the genus Oenococcus
Special features	Any alcoholic fermentation converts fumaric acid into malic acid
Dosage	30-60 g / 100 L
Packaging unit	1 kg 25 kg