Tartaric Acid

Tartaric acid is used to balance the palate in reds and adds a crisp finish in whites. It also lowers pH to aid SO2 in preserving wine from spoilage yeast and bacteria.

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.

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.

Potassium Sorbate

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