Contributes “fullness” or “smoothness” when added to a wine. Glycerine also gives the wine “legs”, the viscous drips that run down the side of a glass in which wine is swirled. Stir in 3 to 15 ml per litre of wine immediately before bottling. Use a syringe to measure accurately.
$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…
$2.00 – $14.99
This product helps to prevent oxidation, protects your wine from spoilage and aids in clearing. The product had been used in the wine industry for…
$2.95 – $35.99
Used to make acid adjustments in wine. Acid of choice for all adjustments. Consult a good winemaking textbook for addition amounts. 5 ml (one teaspoon)…