Citric acid for grape must or wine - 500g

Description

Citric acid is an agent who helps to increase the titratable acidity of grape must or wine – acidifying agent. Typically, the acidity decreases were observed in overripe grapes. Iron-complexing agent to be used against iron casse. Used in the acid balancing of wine.

Recommended doses

10 ÷ 50 g / 100 liters

For information, the maximum legal dose for the EU is 1 g/ liter after treatment.

Directions for use

Desired amount of tartaric acid is dissolved in 3-4 times as much grape must or wine by the homogeneous solution and then added to the must or wine.

Recommendations

Acidification is better to be done on a wine ready. Since at home is usually missing opportunities for accurate determination of acidity, it is recommended the addition of citric acid is carried out in small portions followed by tastings and breaks down to the desired effect.

Storage

Keep in cool and dry place.

Manufacturer – France

Offered packages – Package with 500 g of product – 4,86 Euro