This rich mixture of primary-grown yeast extract, casein digests, vitamins, and minerals helps ML bacteria grow and survive. Unlike yeasts, ML bacteria cannot store nutrients, cannot synthesize all the amino acids they need so they must find them in the wine. Nutrient depletion is frequently the cause when MLF begins but does not finish.
Usage: 0.2 gm/gal of must. Mix directly into must when adding ML bacteria.