Acidity Correctors
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- A blend the three primary acids found in fruit: tartaric, citric and malic.
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Citric acid is a colourless, weak organic acid with a sour nature. It is used predomininatly for flavouring and for preservation in the food and beverage industries world-wide.
Winemakers use citric acid if no MLF will be used to correct the aciditity in their wines.
We recomend your filter pads be soaked in a solution (1L water + 0.75g pottasium metabisulphate + 3.5g citric acid to rid them of the "cardboard" taste
Citric acid is as part of the cleaning/neutralizing of wooden barrels, as well as passivating stainless steel.
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Malic acid is the major acid found in green apples
1g/L increases Titratable Acidity by 1.12g/L
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Softest acid reduction. Can be used closest to bottling. Dosage: 2g/L reduces acid by 1g/L.
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Also called "Neo-Antacid". Reduces tartaric and malic acid in proportion. Wine will not go through Malolactic fermentation after it has been treated by Acidex. Note always deacidy a small portion of the wine and add back to the main batch.
Choose your package size from the drop-down list.
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Also called "Vicron" or "Chalk". This is the acid reducer of last resort. Too much gives an off chalky flavour.
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To reduce titratable acidity by 0.1%, add 1/2 tsp per gallon of must before cold stabilization. Will not give wine a chalky taste.