Maxaferm ML Force

Maxaferm ML Force is a necessary nutrient for successful MLF, especially in challenging conditions.

At 18°C, the MLF of Nebbiolo wine (Figure 1) does not initiate on its own, even in the presence of a classic S. cerevisiae yeast autolysate. Maxaferm ML Force enables the onset of MLF and complete malic acid consumption, regardless of temperature.

Maxaferm ML Force ensures consistent, rapid and complete fermentation kinetics.

With Maxaferm ML Force, MLF at 18 °C (Figure 2) is fast (16 days) and the only one achieving full malic acid consumption thanks to the adequate nutrient supply.

Properties

Thanks to the optimised composition, Maxaferm ML Force:
● Ensures rapid and complete MLF.
● Avoids excessive heating of wines to start MLF.
● Contributes to wines free from aromatic defects.

Oenobrands products are made from yeast derivates selected and dried using exclusive technology. This ensures their great ability to disperse quickly and without forming lumps.

Composition

Maxaferm ML Force contains:

• 80 % of autolysate of non-Saccharomyces yeast (Cyberlindnera jadinii) which is rich in amino acids, peptides, vitamins and minerals.
• 20 % of yeast cell walls of Saccharomyces cerevisiae

Dosage

20 g/hL. Add Maxaferm ML Force at the time of lactic acid bacteria inoculation.

• For sluggish MLF: Add Maxaferm ML Force at 30 g/hL.
• For stuck MLF: Acclimatise a resistant strain before re-inoculation and add Maxaferm ML Force at 30 g/hL.

Usage

Suspend Maxaferm ML Force in 10 times its volume of water before incorporating.

Packaging

1 Kg: hermetically sealed, multilayer laminated bags

Storage

Stored in a cool, dry place (5-15 °C – 41-60 °F).