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 tartaric acid in the must. Acidex only works within a saturated solution so in practice a fraction of the must to be deacidified is drawn off, de-acidified, clarified, and returned to the main portion. This effectively dilutes the acidic must/wine. 5 ml (1 teaspoon) = approximately 2.2 g.
$2.25 – $20.99
Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation,…
Used to add oak flavours and aromas to finished wines. Stir into wine immediately before bottling. For reds use 1 to 3 ml per litre…
Introduces desirable flavours and aromas into wine (including vanilla, smoke, and wood-like flavours) all associated with high-quality, barrel-aged wines. Add directly to finished wine* in…