Citric Acid monohydrate (E 330).

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Used as an acidifying agent for musts and wines.

 

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

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

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

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

DL - Malic Acid (E 296).

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Used as an acidifying agent for musts and wines.

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

L (+) - Tartaric Acid (E 334).

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Used as an acidifying agent for musts and wines.

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

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

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Used as a desadifier in wines and musts.

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