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ascorbic acid VINOFERM ascorvit 1 kg
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Professionals recommend - producers prefer!
EAN: 3700128202641
Brand:
Unit: pc
Stock qty: 8
Transport time inside Estonia for stock products approx. 3-5 working days. NOTE! Due to the rapid price increase, non stock products prices are subject to change without notice! Default prices with 22% VAT.
Price:
29,90 €
Ascorbic acid or vitamin C. To prevent the oxidation of juices, wines and beers. Dosage: 0.5 g / 10 l of juice or wine..
| Weight (kg) | 1.000000 |
| High (m) | 0.2 |
| Width (m) | 0.032 |
| Length (m) | 0.215 |
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Ascorbic acid or vitamin C. To prevent the oxidation of juices, wines and beers. Dosage: 0.5 g / 10 l of juice or wine..
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Phosphoric acid can be used to acidify mash or wort. It gives the beer a fine taste and is also an additional source of phosphorus for the yeast. The concentration of this acid is higher than, for example, lactic acid, so less is needed. Phosphoric acid can also be used to wash yeast..
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Tartrol tartaric acid powder. Dosage: 10 g / 10 l increases acidity by 1 g / l. GENERAL INFORMATION: In French books you can find acidity expressed in sulfuric acid 1.53. Acid content in tartaric acid = acidity with sulfuric acid x 1.53.
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Mainly used to increase the acidity of fruit drinks and wines. Dosage: 90g per 100l increases acidity by 1%. The acidity of wort / wine is always expressed in grams of tartaric acid per liter. In French books you will find acidity expressed in sulfuric acid ÷ 1.53. Acidity as tartaric acid = acidity as sulfuric acid x 1.53..
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Tartrol tartaric acid powder. Dosage: 10 g / 10 l increases acidity by 1 g / l. GENERAL INFORMATION: In French books you can find acidity expressed in sulfuric acid 1.53. Acid content in tartaric acid = acidity with sulfuric acid x 1.53
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Composition: 90% potassium bicarbonate; 10% neutral tartrate. Characteristics: White, odorless powder. Applications: Corrects excess acidity in wines. Does not impart bitter or unpleasant flavors to treated wines. On the contrary, it adds freshness to the wine and enhances its organoleptic properties. Does not alter the original color of the wine. Dosage in wine: From 50 to 110 gr/hl, with prior testing and considering that 110 gr/hl of Sanavin reduces the equivalent of 1 gr/lt of tartaric acid (EU limit). Usage: Add slowly to the wine while stirring. Warnings: During this operation, abundant foam is produced, which later dissipates. Storage: In a cool, dry place. Sanavin is a hygroscopic product. Product compliance: Regulation CE 822/87.
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Lactic Acid 80%. Normally used in wine and beer as an acidity regulator, it is also useful as a preservative and in various food productions such as bread, pastries, sauces, jams and marmalades, soft drinks etc. Conformity to norms: Reg. CE 606/2009 - Codex OVI (oenology) Dir.2008/84/CE-reg.CE231/2012 (food additives) product admitted for the production of organic wine (reg.CE203/2012). Restrictions on use: acidification of wines according to the provisions of Articles 11 and 13 of EC Regulation 606/2009. Packaging: 1 kg
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