Acids and Deacidifiers
Citric Acid E330 1 kg
€15.45*
Citric acid E330 1000 gr. A too low acid content hinders the fermentation process and a complete fermentation.
The ideal ratio of lemon / tartaric acid is 60/40.
Adding (max 10%) malic acid increases the fresh character.
The addition of acid reduces the acidity and increases the acid content.
Available
Citric Acid E330 150 g
€5.95*
Citric acid E330 150 gr. A too low acid content hinders the fermentation process and a complete fermentation.
The ideal ratio of lemon / tartaric acid is 60/40.
Adding (max 10%) malic acid increases the fresh character.
The addition of acid reduces the acidity and increases the acid content.
Available
Lactic Acid 80% E270 - 250 ml
€7.45*
Used to adjust the pH of the mash or the sparge water.
Contents: 250 ml
Not Available
Lactic Acid 80% E270 - 100 ml
€5.45*
Liquid lactic acid. Used to adjust the pH of the mash or the sparge water.
Contents: 100 ml
Not Available
Malic acid E296 1 kg
€18.95*
Malic acid E296 1 kgTo adjust the acidity of the most, malic acid can be indispensableIncreases the freshness of the final wineDosage: 9 g / 10 l increases the acidity with 1 g / lThe addition of acid reduces the pH and increases the acidity
Available
Tartaric Acid E334 100 g
€7.45*
In order to adjust the acidity of the most, tartaric acid is indispensable. The soft character ensures a good taste balance.
Not Available
Lactic Acid 80% E270 - 1000 ml
€15.45*
Used to adjust the pH of the mash or the sparge water.
Contents: 1000 ml
Not Available
Malic acid E296 60 g
€4.95*
Malic acid E296To adjust the acidity of the most, malic acid can be indispensableItIncreases the freshness of the final wineDosage: 9 g / 10 l increases the acidity with 1 g / lThe addition of acid reduces the pH and increases the acidity
Not Available
Tannin / Tannic Acid Rouge E181 for Red Wine 50 g
€7.45*
Tannin / Tannic acid Rouge E181, 50 gr. improves the body and shelf life.
Especially for red wine
Improves body and shelf life.
For the fermentation process, 50 grams is sufficient for 150-300 litres.
Not Available
Tartaric Acid E334 1 kg
€22.45*
In order to adjust the acidity of the most, tartaric acid is indispensable. The soft character ensures a good taste balance. The addition of acid reduces the acidity and increases the acid content.
Not Available
Ascorbic Acid E300 100 g
€5.45*
Ascorbic Acid E300 100 g
Is added to juice or most to increase shelf life
Naturally prevents oxidation
Prevents brown / amber colours of juices and pulp, especially with apples and pears
In crystal form, very high purity and quality
The addition of acid reduces the pH and increases the acid content
Available
Phosphoric Acid 75% 250 ml E338
€10.95*
Phosporic Acid E338 This acid can be used: to acidify the mash or the wort. It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. Phosphoric acid can also be used to wash the yeast.This acid has a higher concentration than for instance lactic acid, so less is required.
Food grade quality (E338)
Not Available
Ascorbic Acid E300 1 kg
€27.95*
Ascorbic Acid E300 1 kg
Is added to juice or most to increase shelf life
Naturally prevents oxidation
Prevents brown / amber colours of juices and pulp, especially with apples and pears
In crystal form, very high purity and quality
The addition of acid reduces the pH and increases the acid content
few Available
Precipitation Lime E170 100 g
€4.45*
Precipitation lime E170 100 grams.
Extra pure quality calcium carbonate
To remove a surplus of acid from most or wine.
Available
Phosphoric Acid 75% E338 - 1 litre
€25.95*
It gives a fine taste to the beer and is also an extra source of phosphor for the yeast. This acid has a higher concentration than for instance lactic acid, so less is required. Phosphoric acid can also be used to wash the yeast.
Food grade quality (E338)
Available
Precipitation Lime E170 1 kg
€9.95*
Precipitation lime E170 1000 grams.
Extra pure quality calcium carbonate
To remove a surplus of acid from most or wine.
Available
Malocid / Apple-lactic fermentation 25 grams
€7.45*
Malocid / Apple-lactic fermentation 25 grams. Ferment for a controlled apple-lactic fermentation.
Contains a high concentration of Leuconostic oenos bacteria that converts the malic acid present in wines into lactic acid.
This lowers the acidity and increases the stability of the wine.
Dosage: 5 g / 10 L, to be added after fermentation, before clarification.
few Available
Lactic Acid 80% E270 - 5000 ml
€56.45*
Used to adjust the pH of the mash or the sparge water.
Contents: 5000 ml
Not Available
Malocid / Apple-lactic fermentation 100 grams
€16.95*
Malocid / Apple-lactic fermentation 100 grams. Ferment for a controlled apple-lactic fermentation.
Contains a high concentration of Leuconostic oenos bacteria that converts the malic acid present in wines into lactic acid.
This lowers the acidity and increases the stability of the wine.
Dosage: 5 g / 10 L, to be added after fermentation, before clarification.
few Available
Acid-Ex deacidifier 1 kg
€15.45*
Acid-Ex deacidifier 1 kg. Special deacidifier for deacidification according to the double salt method.
A portion of the juice is completely deacidified and then mixed with the rest of the wine.
Malic acid is also precipitated by the complete deacidification.
Instructions included.
Available
Succinic acid E363 25 gr
€8.45*
Succinic acid E363 25 gr. In powder form, extra clear quality.
Dosage: 0.5 - 1 g / litre for bottling to wines that are deficient in this acid.
Succinic acid gives a nice bouquet of wine through ester formation with alcohol.
Not Available
Deacidifier Kalinat for young Grape Wine 1000 g
€16.95*
Deacidifier Kalinat for young grape wines - 1000 gr.
Precipitation lime is the most commonly used deacidifier. A lot of foaming often occurs during de-acidification. Therefore use a sufficiently large container and as early as possible.
The precipitation of the crystals can take several days, but can be speeded up by cooling the wine to 4 0C. An acid reduction of up to 3 grams / litre is possible without significant pH changes.
Dosage: 6.7 grams / 10 litres reduces the acidity with 1 gram / litre of wine.
How and when to use a deacidifier?
Deacidifier is specially designed for young grape wines.
Add the necessary amount of deacidifier to the most, stir for a few minutes and allow to rest for a while.
Then stir again and rest again. Repeat this several times until no more CO2 is formed (no gas noise).
Let everything settle for 12-24 hours.
few Available
Nacalit Erbslöh 1000 gr
€10.95*
Nacalit Erbslöh is a low-iron sodium calcium bentonite for protein stabilization, tannin reduction and clearance.
Especially suitable for wines or mosts with a high pH value and low acidity.
Also suitable for pre-clearance or after pulp fermentation because Kalinat flocculates.
Dosage: 50 - 100 g / 100 l wine.
How and when to use a deacidifier? Precipitation lime is the most commonly used deacidifier. A lot of foaming often occurs during de-acidification. Therefore use a sufficiently large container and as early as possible. Add the necessary amount of deacidifier to the must, stir for a few minutes and allow to rest for a while. Then stir again and rest again.
Repeat this several times until no more CO2 is formed (no gas noise). Let everything settle for 12-24 hours. Now cover the must / wine without the white layer at the bottom.
Not Available