Malic Acid

Pure 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, i.e., close to bottling..

  • Used for white and rosé wines to balance the acid profile of the wine.
  • Can be used as a replacement for tartaric acid.

RELATED PRODUCTS

Citric Acid

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

Lactic Acid

Guarantees effective protection against potential microbial contamination during prolonged periods of non-use.

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.

Potassium Sorbate

Added to sweet wines and liqueurs to inhibit alcoholic fermentation by yeasts.