Used to increasing astringency in grape or fruit wines. Some use as a clarifying agent in wine and beer; however, this has been superseded by the use of silicon dioxide. Consult winemaking textbook on usage.
Category: Additives
Related products
-
Minor acid reductions in wine must. Reductions of up to 20% of tartaric acid are possible. Acid reduction completes very quickly (within a few minutes)…
-
$1.99 – $10.95
Extreme de-acidification of musts and finished wines. Better choice for acid reductions than regular chalk (calcium carbonate) because it reduces equal amounts of malic and…
-
Used to introduce malolactic fermentation in wine, causing the conversion of malic acid to lactic acid. Side effects include the production of diacetyl compounds that…