Lactic Acid

Lactic Acid is the first preservative for membranes, based on organic compounds. It guarantees effective protection against potential microbial contamination during prolonged periods of non-use.

  • Guarantees effective protection against microbial contamination.
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RELATED PRODUCTS

Citric Acid

Used for neutralising caustic residues and odours; especially through pad filters prior to filtration.

Ascorbic

Antioxidant for use in wine and cider, for use use in conjunction with appropriate levels of Free SO2.

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.

Cream of Tartar

Australian Food Grade pure Cream of Tartar (potassium bitartrate)