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citric acid VINOFERM citrol 1kg
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Professionals recommend - producers prefer!
EAN: 5425000396239
Unit: pc
Stock qty: On special order
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:
6,95 €
3+ pc - 6,25 € inc VAT
10+ pc - 5,91 € inc VAT
Ingredients: food industry citric acid E330. Dosing 8.5g per 10l increases the acidity by 1g/l..
| Weight (kg) | 1.000000 |
| High (m) | 0 |
| Width (m) | 0 |
| Length (m) | 0 |
Matching products
Food industry citric acid E330 in a 25kg pack. Country of origin: China. Dosing 8.5g per 10l increases the acidity by 1g/l..
SKU: 9000927
, EAN: 2000000020648
, Stock qty: On special order
119,00 €
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Food industry citric acid E330 in a 25kg pack. Country of origin: China. Dosing 8.5g per 10l increases the acidity by 1g/l..
SKU: 9000927
, EAN: 2000000020648
, Stock qty: On special order
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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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Lactol-lactic acid 80%. Liquid. Possibility to increase the acidity of wines and beers. Also suitable for wine that has finished fermentation. Dosage: 12.5 ml (= 15 g) / 10 l increases acidity by 1 g / l..
SKU: 37929
, EAN: 5425000396147
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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..
SKU: 49342
, EAN: 5420069802400
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
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Food industry citric acid E330 in a 25kg pack. Country of origin: China. Dosing 8.5g per 10l increases the acidity by 1g/l..
SKU: 9000927
, EAN: 2000000020648
, Stock qty: On special order
119,00 €
Burton's Salts to increase the acidity of the mash (lower the pH) and increase the permanent hardness of the brew water. Recommended dose for processing: 12g per 25l.
SKU: 47300
, EAN: 5420069801120
, Stock qty: 1
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Very pure calcium carbonate. Dosage: 6.5g/10l reduces acidity by 1g/l. Softens rhubarb oxalic acid by dosing 2g/l. When and how to use an acid remover? It is best to process the drink as early as possible. Calcium carbonate is most commonly used. Often a lot of foam is produced when processing the drink with calcium carbonate - so leave enough space in the container. Add the required amount of deactivator, mix for a few minutes and let stand for a while. Mix again and again stop the process. Repeat this a few times until no more CO2 is formed, i.e. no gas sound. Now let it stand for 12-24 hours. Then decant the liquor/wine off the top, leaving the white precipitate below..
SKU: 47669
, EAN: 2000000047669
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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..
SKU: 49342
, EAN: 5420069802400
, Stock qty: On special order
, Delivery time: Eritellimustoode / Please contact / Ota yhteyttä
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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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, Stock qty: 20
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