Used for neutralising caustic residues and odours; especially through pad filters prior to filtration.
Guarantees effective protection against potential microbial contamination during prolonged periods of non-use.
Antioxidant for use in wine and cider, for use use in conjunction with appropriate levels of Free SO2.
Add to white and rosé wines to balance the acid profile of a wine, or where a tartaric acid addition is not desired.
Added to sweet wines and liqueurs to inhibit alcoholic fermentation by yeasts.
Used to balance the palate in reds and adds a crisp finish in whites while lowering pH to aid SO2 in preserving wine.
Australian Food Grade pure Cream of Tartar (potassium bitartrate)