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) and leaves a precipitate. Dissolve package in 375 ml of cold water to make base solution. Chill wine before making addition. 4 ml of base solution will reduce acidity of 1 litre of wine by about 10%. For 23 litres 92 ml will reduce acidity by 10%. Do not use more than 9 ml per litre (207 ml/23 litres). For acid reductions greater than 20 %, use Acidex”. Allow to settle for 24 hours after addition then rack or filter.
Category: Additives
Related products
-
$1.99 – $34.99
Preparation of malolactic cultures. Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong ‘apple’ taste apparent…
-
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…
-
$3.00 – $28.00
Inhibits the reproduction of yeast cells. Sorbate does not kill yeast cells but will prevent renewed fermentation when you sweeten a wine before bottling. It…