Cellar Chemicals

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.

- Dry form of sodium hydroxide. 1 - 2% solution 1kg/hl 

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.

Malic acid is the major acid found in green apples

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

For acid additions.

Specific inactivated yeast for treating sluggish and stuck fermentations 

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
 

Also called "Sorbate". Used for bottling stability. Do not use on ML fermented wine. Dose 10-20g/hl. Winery and quantity discounts are available

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

For treating H2S, hydrogen sulfide, as commonly known as rotten egg smells.  Discounts available for 5kg +

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

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