Acidity Correctors

-  A blend the three primary acids found in fruit: tartaric, citric and malic.  

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.

Malic acid is the major acid found in green apples

1g/L increases Titratable Acidity by 1.12g/L

For acid additions.

Softest acid reduction. Can be used closest to bottling. Dosage: 2g/L reduces acid by 1g/L.

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.

Also called "Vicron" or "Chalk". This is the acid reducer of last resort. Too much gives an off chalky flavour.

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.