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.
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.
Cream of Tartar
Australian Food Grade pure Cream of Tartar (potassium bitartrate)