Citric acid for grape must or wine - 500g
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.
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.
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.
Keep in cool and dry place.
Manufacturer – France
Offered packages – Package with 500 g of product – 4,86 Euro