mixed acid Vinoferm mixacid 100 g

Wine Acidity Regulator - Natural Acid Blend for Fermentation High-quality three-acid blend for winemaking contains equal parts (33%) of citric acid, tartaric acid, and malic acid. This professional acid blend is specifically designed to enhance the fermentation process and precisely regulate wine acidity. Usage and Dosage Easy to dose: 10 grams of acid blend per 10 liters of wine increases acid content by 1 g/l. This ensures optimal acidity level in the fermenting liquid. Technical Specifications Citric acid content: 33% Tartaric acid content: 33% Malic acid content: 33% Acidity Measurement Wine acidity is measured in grams of tartaric acid per liter. To convert acidity expressed in sulfuric acid (French method) to tartaric acid, multiply the result by 1.53. This acid blend is ideal for both amateur and professional winemakers who want to achieve precisely regulated acidity in their wine.

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.

High-quality Laktool-lactic acid 80% is an effective solution for precise acidity regulation in wines and beers. This pure liquid is ideal for adjusting acidity both during fermentation and in finished wine. Precise dosing ensures the best result: 12.5 milliliters (15 grams) of Laktool-lactic acid per 10 liters of wine or beer increases acidity by 1 gram per liter. In liquid form, lactic acid dissolves quickly and evenly, making dosing simple and accurate. Concentrated 80% solution, easy to dose, suitable for both fermenting and finished wine, professional quality, quick dissolution. Laktool-lactic acid is a reliable choice for both home winemaking and professional use, ensuring stable and controlled acidity levels in your beverages.

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.

Tartaric acid powder - natural acidity regulator for juice production. Tartaric acid is a high-quality powdered acidity regulator specifically developed for juice and wine industry needs. This product of natural origin allows precise regulation of acidity in juices and wines. Usage and dosage. Precise dosing of tartaric acid powder: 10 grams of powder per 10 liters of juice increases acidity by 1 gram per liter. This allows achieving the desired taste characteristics in the final product. Technical specifications. Easily soluble powder. Precise dosing capability. Suitable for regulating acidity in all juices and wines. Factor 1.53 when measured in sulfuric acid according to French standards. Tartaric acid is a widely used natural acidity regulator in the food industry, ideally suited for juice and wine production processes.

Calcium Carbonate - Natural Acid Softener for Beverage Production. High-quality calcium carbonate for regulating beverage acidity. Particularly effective in processing rhubarb and fruit wines. Dosing Guide: General use: 6.5g/10L reduces acidity by 1g/L. For rhubarb: 2g/L to soften oxalic acid. Instructions for Use: Begin treatment as early as possible after juice production. Leave sufficient space in the container for foaming. Add the required amount of calcium carbonate. Mix thoroughly for several minutes. Let it rest and repeat mixing. Continue the process until CO2 release stops. Settling and Clarification: Let the treated beverage stand for 12-24 hours. Carefully remove the clear liquid from the white sediment.

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.

Sanavin - Professional Wine Acidity Regulator Sanavin is a high-quality wine acidity regulator specifically designed for premium wine production. This advanced solution balances wine acidity while preserving all essential organoleptic properties and the authentic character of the wine. The product consists of 90% potassium hydrogen carbonate and 10% neutral potassium tartrate. It is a white, odorless powder that dissolves quickly and evenly in wine. Due to its hygroscopic nature, it absorbs moisture from the air. Effectively reduces excess acidity, preserves authentic wine taste, doesn't create off-flavors, maintains original wine color, enhances natural wine aromas. The optimal amount is 150-200 grams per 100 liters of wine. 110 grams of Sanavin reduces tartaric acid content by 1 g/l. Conduct trials to find suitable dosage, add powder to wine slowly while stirring, initial foaming subsides naturally, do not use with fresh grapes, grape must, or wines still in fermentation. Store in airtight packaging in a cool, dry environment. Product complies with European Union regulation CE 822/87. Sanavin forms neutral compounds when reacting with tartaric acid, reducing the overall acidity of wine. This makes the wine taste more harmonious and enjoyable.

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.