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. 10 tests per kit.