A malo-lactic fermentation occurs naturally in fresh wines (i.e. Champagne). It is a third fermentation that normally occurs in the bottle and produces a pleasant freshness to white wine and reduces acidity a little. In the absence of a recipe, for 4.5 litre, prior to fermentation dissolve 10g in a small amount of warm water and add to the wine must, stirring well. The dosage may be repeated after fermentation if necessary.
