Ritchies Citric Malic Tartaric Lactic Acid
Ritchies Citric, Malic, Tartaric, Lactic Acids
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Citric Acid: The most versatile and widely used organic acid in foodstuffs, citric acid is in particularly high concentrations in lemons and other citrus juices and many ripe fruits. In wine production it combines with a free iron to prevent the formation of iron-tannin complexes which cause cloudiness; to create an acidic environment to discourage the growth of certain bacteria, yeasts and moulds and helps produce a healthy fermentation.
Malic Acid: A malo-lactic fermentation occurs naturally in fresh wines(i.e. Champagne). It is a third fermentation that normally occurs in the bottle and produces a pleasant freshness to white wines and reduces the acidity a little.
Tartaric Acid: organic, widely occurring, plant acid, giving the strong tart taste and the characteristic flavour to acidic fruits such as grapes, lemons and oranges. Use Tartaric Acid to adjust the acidity of your country wines and to enhance the bouquet and flavour of your finished wine.
Lactic Acid: In winemaking this is a weak acid and is good to use in red wines which are excessively acidic. It is added to induce a malo-lactic fermentation to reduce the wines acidity. In beermaking it is used to acidify mash liquor when brewing lagers. Also for adjusting pH of sparg water for all beers.
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