ascorbic acid VINOFERM ascorvit 1 kg
Professionals recommend - producers prefer!
EAN: 2000000030401
Brand:

Unit: tk
Stock qty: 0.948
Leveranstid inom Estland för lagervaror ca 3-5 arbetsdagar. OBS! På grund av den snabba prisökningen kan priser för icke-lagervaror ändras utan föregående meddelande! Standardpriser med 22% moms.
10,64 €/Kg
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.
Keywords: ascorbic acid, vitamin c, juice preservative, juice antioxidant, wine additive, juices and wines, shelf life extender, juice industry
Weight (kg) | 25.000000 |
High (m) | 0.2 |
Width (m) | 0.032 |
Length (m) | 0.215 |
29,90 €
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.