Monohydrated citric acid is used to reacidify wines and prevent iron casse. It has complexing power over iron. Added to a wine which contains a few milligrammes of iron per litre, it will act with the latter to form a soluble complex.
ACIDE LACTIQUE OENO
for the correction of the acidity
ACIDE LACTIQUE OENO is of natural origin, obtained by lactic sugar fermentation. It is used to acidify musts derived from extremely ripe and insufficiently acidic grapes, or in wines.
ACIDE MALIQUE D,L
ACIDE TARTRIQUE L+
Pleasure ensure that you comply with current legislation in your wine producing region – products must be declared.
TARTARIC ACID L+, a natural component of must and wine, is used to correct the acidity of musts and wines.