Microstab pH is a stabilizer with antimicrobial activity that limits the development of spoilage populations. Its use allows:
Control malolactic fermentation (MLF): in white and rosé musts it can be used to delay or inhibit MLF without affecting the normal development of alcoholic fermentation.
Reduce the negative sensory impact caused by undesirable microbial contaminations (volatile acidity, biogenic amines, volatile phenols).
Its high antimicrobial capacity reduces SO2 levels during processing.
