Citric Acid
Used for neutralising caustic residues and odours; especially through pad filters prior to filtration.
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Lactic Acid
Guarantees effective protection against potential microbial contamination during prolonged periods of non-use.
Tartaric Acid
Used to balance the palate in reds and adds a crisp finish in whites while lowering pH to aid SO2 in preserving wine.
Malic Acid
Add to white and rosé wines to balance the acid profile of a wine, or where a tartaric acid addition is not desired.