IMG_0633_edited_edited.jpg

CITRIC ACID

Citric Acid monohydrate (E 330).

Used as an acidifying agent for musts and wines.

 

Allows the correction of acidity in red, rosé and white wines.

Also used widely in beverages, ice cream, sauce, etc., for its stabilizing action as an antioxidant.

acido latico.jpg

LACTIC ACID

Lactic Acid, naturally obtained by lactic fermentation of sugars (E 270).

Used as an acidifier in musts and wines, allowing acidity correction in whites, reds and rosés.

IMG_0663_edited.jpg

MALIC ACID

DL - Malic Acid (E 296).

Used as an acidifying agent for musts and wines.

Allows the correction of acidity in red, rosé and white wines.

acido tartarico.jpg

TARTARIC ACID

L (+) - Tartaric Acid (E 334).

Used as an acidifying agent for musts and wines.

Allows the correction of acidity in red, rosé and white wines.

vi neve.jpg

VI - NEVE

VI - NEVE is composed of 95% Potassium Bicarbonate (E501) and 5% Neutral Potassium Tartarate (E336).

Used as a desadifier in wines and musts.


It allows the sensory improvement of sour wines and the increase of pH.