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) = approximately 4 g.
60 g, 125 g, 250 g, 500 g, 1 kg
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 Some use as a clarifying agent in wine and beer; however, this has been superseded by…
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…