Magnesium Citrate 25kg (E333)

Ascorbic Acid (Vitamin C) for Juice Industry High-quality ascorbic acid or Vitamin C is a natural antioxidant that protects juices, wines, and beers from oxidation. It helps maintain the fresh taste and natural color of beverages. Product Benefits: Extends shelf life of beverages Preserves original taste of juices and wines Prevents color changes Suitable for both home and industrial use Usage: Recommended dosage is 0.5 grams per 10 liters of juice or wine. Dissolve ascorbic acid in a small amount of liquid and then mix evenly with the total volume. Suitable for use in apple, berry, grape, and fruit juices and wines. Adding ascorbic acid helps ensure high quality and extended shelf life of beverages.

Phosphoric Acid in Beer Brewing - Effective Acidifier and Yeast Nutrient Phosphoric acid is an effective solution in the beer brewing process, offering precise acidification of mash and wort. Compared to other acids, phosphoric acid has a higher concentration, requiring smaller quantities during brewing. Benefits of Phosphoric Acid in Beer Brewing: Provides beer with a refined taste profile, acts as an essential phosphorus source for yeast, enables precise pH control, and is suitable for yeast cleaning. Phosphoric acid is a versatile aid in the brewing process, offering both technical and flavor-improving solutions. Its use helps ensure high quality and stability of beer throughout the entire brewing process. Usage Recommendations: Phosphoric acid must be dosed precisely according to the recipe and desired pH level. Professional dosing ensures optimal results in both mash and wort processing.

Lactic Acid 80% - Acidity Regulator for Wine and Beer. Professional Lactic Acid 80% is an effective liquid for precise acidity regulation in wine and beer. This high-quality acidity regulator is perfectly suitable both during fermentation and for finished wines. Usage and Benefits: Precise acidity control in wines and beers, easy to dose and use, suitable for fermenting and finished wine, professional quality. Precise Dosing Information: Dosing Lactic Acid is simple and precise: 12.5 ml (15 g) solution per 10 liters of wine/beer. Result: acidity increase by 1 g/l. Lactic Acid 80% is a reliable choice for home winemaking and beer brewing, ensuring your beverages achieve exactly the desired acidity level.

Magnesium Sulfate (Epsom) - Brewing Mineral 500g Magnesium sulfate is an essential brewing mineral that helps enhance beer's taste properties and regulate the chemical composition of brewing water. This 500-gram package contains quality Epsom salt specifically designed for home brewing. Main properties of magnesium sulfate in brewing: Gently lowers water pH level, improves enzyme activity, enhances hop bitterness profile, helps achieve a clearer flavor bouquet. Magnesium sulfate is particularly useful when brewing hop-forward beer styles, where it helps highlight the characteristic sharpness and freshness of hops. The mineral supports the brewing process by optimizing water chemistry for quality beer production. Usage: Add magnesium sulfate carefully and moderately, following the exact quantities in the beer recipe. Excessive use can affect beer taste and have a laxative effect. Storage: Keep in a dry and cool place, in an airtight container.

Tricalcium Citrate Powder 25kg (E333) Tricalcium citrate is a food additive (E333) widely used in the food industry as an acidity regulator and stabilizer. This white crystalline powder is effective for regulating pH levels in various foods and helps improve food texture and shelf life. This is a 25 kg package, ideal for industrial use. Tricalcium citrate is a naturally occurring calcium salt that is valued in the food industry for its versatile properties. Usage: Tricalcium citrate is mainly used as an acidity regulator and stabilizer in dairy products, berry juice drinks, confectionery products, and many other foods. It helps prevent excessive acidity and ensures consistent taste. It also functions as a food consistency improver. General usage principle: The product should be added according to recipe and production process requirements. It is typically added during the mixing of dry ingredients or when preparing solutions. Tricalcium citrate dissolves slowly in water, therefore it is recommended to dissolve it before adding to food.

Trisodium Citrate 25kg (E331) Trisodium citrate is a food additive that acts as an acidity regulator. It helps stabilize food pH levels and improves product shelf life. Trisodium citrate is widely used in the food industry as an emulsifier, flavor enhancer, and preservative. The product is packaged in a 25kg bag suitable for industrial use and larger production batches. E331 is an EU-approved food additive considered safe for use in permitted quantities. Usage: Trisodium citrate is used in various foods, including beverages, fruit juices, dairy products, confectionery, and meat products. It helps regulate acidity, enhance flavors, and extend shelf life. Trisodium citrate is particularly effective in cheese products, where it helps improve melting properties and texture. Key product features: Purity: Food grade, Weight: 25kg, E-code: E331, White crystalline powder, Good water solubility, Neutral taste. Usage recommendations: Add according to recipe or production process requirements. Always follow specific production guidelines and regulations. Store in a dry, cool place away from direct sunlight. Trisodium citrate is a versatile ingredient in the food industry that helps achieve desired pH levels and stability in various products. It also acts as a buffer, helping prevent unpleasant tastes and odors in food products.

Precipitated Chalk for Processing Juice and Wine Acids Precipitated chalk is an effective and natural juice acid softener containing pure calcium carbonate. It's an ideal solution for home juice and wine making. Usage and Dosage Standard dose: 6.5g chalk per 10 liters reduces acidity by 1g/l For rhubarb juice: 2g chalk per 1 liter to soften oxalic acid Processing Instructions Treating juice or wine acids is recommended immediately after pressing. During the process: Leave enough space in the container for foaming Add the required amount of chalk Mix thoroughly for several minutes Let it stand and repeat mixing Continue the process until CO2 release stops Let stand for 12-24 hours Decant clear liquid from white sediment The product is ideal for home gardeners, juice and wine makers, and food processors. Ensures tastiness and proper acidity of beverages.

Ascorbic Acid (Vitamin C) for Juice Industry High-quality ascorbic acid or Vitamin C is a natural antioxidant that protects juices, wines, and beers from oxidation. It helps maintain the fresh taste and natural color of beverages. Product Benefits: Extends shelf life of beverages Preserves original taste of juices and wines Prevents color changes Suitable for both home and industrial use Usage: Recommended dosage is 0.5 grams per 10 liters of juice or wine. Dissolve ascorbic acid in a small amount of liquid and then mix evenly with the total volume. Suitable for use in apple, berry, grape, and fruit juices and wines. Adding ascorbic acid helps ensure high quality and extended shelf life of beverages.

Lactool-Lactic Acid is an effective liquid acidity regulator, ideal for home wine and beer making. This 80% concentration product allows precise control of your beverages' acidity both during and after the fermentation process. Usage and Benefits: Suitable for both fermenting and finished wine, precise dosing enables achieving desired acidity, easy to use in liquid form, professional quality for home use. Dosing Instructions: 12.5 milliliters (15 grams) of Lactool-Lactic Acid per 10 liters of beverage increases acidity by 1 gram/liter. This precise ratio allows you to achieve ideal taste and balance in your beverages. Lactool-Lactic Acid is a reliable choice for home wine and beer makers who want to achieve professional quality in their beverages.

Acid Dosing in Wine Processing

Precise acid dosing is extremely important in winemaking. The standard dosing ratio is 10 grams of acid per 10 liters of liquid, which increases the solution's acidity by 1 gram per liter. Measuring and Calculating Acidity. In French wine literature, acidity is expressed in sulfuric acid with a coefficient of 1.53. To determine the acid content in tartaric acid, multiply the acidity measured in sulfuric acid by 1.53. Useful Knowledge: Dosing ratio: 10g/10l. Acidity increase: 1g/l. Tartaric acid calculation coefficient: 1.53. These precise measurements and calculations ensure a quality wine process and achieving the correct acidity level.

Wine Acidity Regulator - Potassium Bicarbonate (KHCO₃) Potassium bicarbonate (KHCO₃) is a professional acidity regulator used in the wine industry. This high-quality compound is widely used in wine production, food industry, and pharmaceuticals. Product Properties: It is a crystalline, colorless, and odorless powder that dissolves transparently in water. The product meets the highest purity standards and is certified for use in the wine industry. Professional Use in Wine: The recommended standard dosage for winemakers is 140g/100L, which reduces wine acidity by 0.1%. Before treating larger quantities, it is recommended to conduct tests with smaller batches. Product Technical Specifications: Moisture content: less than 1%, Metal impurities: below 10 ppm/Pb, Package: 1 kg, Best before: 14.07.2026. Storage Instructions: Store in a cool and dry environment, Ensure good ventilation, Carefully seal opened package, Avoid moisture and high temperatures. Potassium bicarbonate reacts with acidic compounds in wine, ensuring optimal acidity levels and improving wine taste properties. The product is widely recognized among professional winemakers.