Cellar Chemicals
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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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- Dry form of sodium hydroxide. 1 - 2% solution 1kg/hl
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Commonly used as a wine equipment sanitizer.
Potassium Metabisulfite is also used as an oxidation preventer and microorganism inhibitor in wine.
1kg and 25kg bags are Winy.
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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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Specific inactivated yeast for treating sluggish and stuck fermentations
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Also known as DAP. A good source of nitrogen. Required in meads and some musts that need extra nitrogen for a strong fermentation. Common Dosage 1g/L
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Also called "Sorbate". Used for bottling stability. Do not use on ML fermented wine. Dose 10-20g/hl. Winery and quantity discounts are available
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- A blend the three primary acids found in fruit: tartaric, citric and malic.
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For treating H2S, hydrogen sulfide, as commonly known as rotten egg smells. Discounts available for 5kg +
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Medium to light gray granules similar in size. Sodium bentonite is negatively charged. Use for clarification or protein stability.
- Sodium Bentonite (Vitiben) is the most reactive with proteins, and is excellent for protein stabilization
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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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