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ascorbic acid VINOFERM ascorvit 1 kg

SKU: 30401
EAN: 2000000030401
Brand:
Unit: pc
Stock qty: 0.948
Price:
266,00 €

10,64 €/Kg
Qty.: - +
   - or -   
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) 25.000000
High (m) 0.2
Width (m) 0.032
Length (m) 0.215
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ascorbic acid Vinoferm ascorvit 100 g
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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ascorbic acid VINOFERM ascorvit 1 kg
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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Calcium sulphate 1 kg
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Phosphoric acid 75% 1000 ml (1660 g)
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..
SKU: 49342 ,   EAN: 5420069802400 ,   Stock qty: On special order ,   Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
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Ingredients: food industry citric acid E330. Dosing 8.5g per 10l increases the acidity by 1g/l..
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mixed acid Vinoferm mixacid 100 g
An ideal mixture of lemon, malic and tartaric acid to ensure fermentation by increasing the amount of acid in the fermented product. Dosage 10g/10l, which increases the amount of acid to 1g/l. Contains citric acid 33%, tartaric acid 33%, malic acid 33%. Wine acidity 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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mixed acid VINOFERM 1 kg
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tartaric acid VINOFERM tartrol 1kg
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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Phosphoric acid 75% 1000 ml (1660 g)
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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