Phosphoric acid 75% 1000 ml (1660 g)

Ascorbic Acid (Vitamin C) - Antioxidant for Juice Products High-quality ascorbic acid or Vitamin C is an effective natural antioxidant that protects juices, wines, and beers from oxidation. It helps maintain the fresh taste and natural color of beverages. Uses: For juice preservation, for maintaining wine freshness, for maintaining beer quality. Dosage instructions: Recommended amount: 0.5 grams of ascorbic acid per 10 liters of juice or wine. Benefits: Extends beverage shelf life, preserves natural taste, maintains beverage color, easy to dose. The product is ideal for home juice and wine production and small-scale producers.

Ascorbic Acid (Vitamin C) for Juice Preservation High-quality ascorbic acid that protects your homemade juices, wines, and beers from oxidation. Also known as Vitamin C, this natural preservative helps maintain the freshness and taste of beverages. Usage and Benefits: Ensures longer shelf life of juices. Preserves the natural color of beverages. Prevents unwanted fermentation. Perfect for home juice making. Precise Dosage: Add 0.5 grams of ascorbic acid per 10 liters of juice or wine. This amount ensures optimal protection against oxidation. Areas of Use: Apple juice and other fruit juices. Home wine making. Craft beer brewing. Berry juice preservation. The product is airtight sealed and has a long shelf life when properly stored. Professional quality ascorbic acid is ideal for home juice and wine production.

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.

Burton Salts - for brewing water and mash pH adjustment. Burton salts are an effective solution for increasing brewing water hardness and precise mash pH level adjustment. This specially developed salt mixture ensures optimal pH levels, which is essential for quality homebrewing. Main benefits: Precisely regulates mash pH level, increases permanent water hardness, improves beer brewing process efficiency, ensures consistent quality. Usage: Dosage: 12 grams of mixture per 25 liters of water. Add the salts to brewing water before starting mashing to achieve the best results. Using Burton salts helps achieve professional-grade homebrew by ensuring proper mineral content and acidity levels throughout the brewing process.

Citric Acid E330 for Food Industry - 25kg Package High-quality citric acid E330 is an effective acidity regulator in juice industry and food processing. The large 25-kilogram package is ideal for industrial use. Main Product Features: Package size: 25 kg. Manufacturer: China. Application: food industry, juice production. Precise dosage: 8.5g citric acid per 10 liters of liquid. Use in Juice Industry: Citric acid E330 is an essential component in juice and beverage production. The precise dosing formula ensures optimal acidity - 8.5 grams of citric acid per 10 liters of liquid increases acidity by 1 g/l. Storage: Store in a dry and cool place. Package must be tightly sealed to prevent moisture access. Suitable for use in various food industry sectors, including juice, preserves, and soft drink production.

Tartaric acid powder for regulating acidity in juices and wines. High-quality food-grade tartaric acid powder is a natural acidity regulator, ideal for making juices, wines, and other beverages. Usage and dosage: Precise dosing formula: 10 grams of tartaric acid per 10 liters increases acidity by 1 gram per liter. This allows precise regulation of the product's final acidity. Technical data: Pure, crystalline powder. 100% natural composition. Suitable for juice and wine industry. Acidity expressed in tartaric acid equals acidity in sulfuric acid multiplied by 1.53. Applications: Suitable for use in: Wine making, juice production, syrup preparation, balancing beverage acidity. The product is airtight packaged and has a long shelf life when stored in a dry place.

Citric Acid E330 for Acidity Regulation in Wines and Juices Food industry grade citric acid E330 is a natural and safe acidity regulator, ideal for making wines and juices. The product is specifically developed for use in fruit wines, ciders, and juice production. Precise dosing: 8.5 grams of citric acid per 10 liters of beverage increases acidity by 1 gram per liter. This allows precise regulation of beverage taste properties and acidity. Product Benefits: Food industry grade, easy to dose, suitable for home winemaking, ensures consistent taste. Store in a dry and cool place. Product is intended only for food industry and home winemaking use.

Professional pH Corrector L-Malic Acid E296 - 1kg L-Malic acid is a natural pH regulator, ideal for making fruit drinks and wines. This 1kg package food additive ensures precise acidity control in your products. Product Features: Natural origin E296 pure L-Malic acid, excellent solubility, for professional use, precise dosing: 90g/100L increases acidity by 1%. Applications: Regulating acidity in fruit drinks, correcting pH levels in wines, optimizing wort acidity. Benefits: Preserves drink's organoleptic properties, quick dissolution, easy to dose, suitable for direct addition to processed substance. Instructions: Dilute a small amount of L-Malic acid in wort or wine and then mix with the main volume. Wort and wine acidity is measured in grams of tartaric acid per liter. L-Malic acid occurs naturally in many berries and green apples with concentrations of 2-7 grams per liter. Along with tartaric acid, it is one of the most important organic acids in wine grapes.

Precipitated Chalk for Processing Juice and Wine Acids Precipitated chalk is an effective and natural juice acid softener containing pure calcium carbonate. It's an ideal solution for home juice and wine making. Usage and Dosage Standard dose: 6.5g chalk per 10 liters reduces acidity by 1g/l For rhubarb juice: 2g chalk per 1 liter to soften oxalic acid Processing Instructions Treating juice or wine acids is recommended immediately after pressing. During the process: Leave enough space in the container for foaming Add the required amount of chalk Mix thoroughly for several minutes Let it stand and repeat mixing Continue the process until CO2 release stops Let stand for 12-24 hours Decant clear liquid from white sediment The product is ideal for home gardeners, juice and wine makers, and food processors. Ensures tastiness and proper acidity of beverages.

Professional pH Corrector L-Malic Acid E296 - 1kg L-Malic acid is a natural pH regulator, ideal for making fruit drinks and wines. This 1kg package food additive ensures precise acidity control in your products. Product Features: Natural origin E296 pure L-Malic acid, excellent solubility, for professional use, precise dosing: 90g/100L increases acidity by 1%. Applications: Regulating acidity in fruit drinks, correcting pH levels in wines, optimizing wort acidity. Benefits: Preserves drink's organoleptic properties, quick dissolution, easy to dose, suitable for direct addition to processed substance. Instructions: Dilute a small amount of L-Malic acid in wort or wine and then mix with the main volume. Wort and wine acidity is measured in grams of tartaric acid per liter. L-Malic acid occurs naturally in many berries and green apples with concentrations of 2-7 grams per liter. Along with tartaric acid, it is one of the most important organic acids in wine grapes.

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.

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. Composition and Properties The product consists of 90% potassium hydrogen carbonate and 10% neutral tartrate. It is a white, odorless powder that dissolves quickly and evenly in wine. Due to its hygroscopic nature, it absorbs atmospheric moisture. Main Benefits in Wine Production Effectively reduces excessive acidity, preserves authentic wine taste, creates no off-flavors, maintains original wine color, enhances natural wine aromas. Dosage and Usage The optimal amount is 150-200 grams per 100 liters of wine. 110 grams of Sanavin reduces tartaric acid content by 1 g/l. Usage Instructions: Conduct test trials to find suitable dosage, add powder to wine slowly while stirring, initial foaming subsides naturally. Storage and Compliance Store in airtight packaging in a cool, dry environment. Product complies with European Union regulation CE 822/87. Working Principle Sanavin forms neutral compounds when reacting with tartaric acid, reducing the overall acidity of wine. This makes the wine taste more harmonious and enjoyable.

Kaltsiumsulfaat (Gypsum) - 500g. Kaltsiumsulfaat, tuntud ka kui kips, on kasulik õllepruulimise vee korrigeerimisel. See alandab vee pH taset ja võimaldab lisada kaltsiumit, kui vesi sisaldab vähe sulfaati. Sulfaadi lisamine annab humala kibedusele teravama ja selgema maitse. Kasutatakse õllevee püsiva kareduse suurendamiseks. Eriti populaarne Briti stiilis õllede valmistamisel, kui kohalik vesi on liiga pehme. Kaltsiumsulfaat aitab luua ideaalse keskkonna õlle pruulimiseks, toetades ensüümide tööd ja soodustades pärmi fermentatsiooni. Toode on lihtne kasutada - tuleb lihtsalt lisada ettemääratud kogus õllevette vastavalt retseptile. See aitab saavutada soovitud maitseprofiiliga õlle ning tagab ühtlase pruulimisprotsessi.