PURAC VIN (LACTIC ACID 88%)

CHARACTERISTICS

It is an alternative to tartaric acid for acidifying musts and wines.

• It is more effective in increasing total acidity, due to the greater solubility of its salts with potassium.
• Its addition causes a slight drop in pH, although less than with the use of tartaric acid and always predictable.
• It confers chemical and microbiological stability to wines, as well as improving their organoleptic qualities.
• As a consequence of the absence of precipitates, the wines have a higher buffering capacity.
• The lactic acid added to musts and wines is maintained after cold stabilization, and can even be added just prior to bottling, without causing problems of precipitation in the bottle.

APPLICATION

• During the harvest, as a must acidifier.
• In white, rosé and red wines for acidity correction during winemaking processes.
• Prior to bottling of white, rosé and red wines.

DOSAGE

• Wort: 0.5-1.5 ml/l
• Wine: 0.5-2 ml/l

1.13 ml/l of PuracVin increases the acidity of a wine by 1 g/l expressed as tartaric acid.
Maximum acidification limit:
– Fresh grapes, grape must, partially fermented grape must and new wine under fermentation: 1.5 g/l expressed as tartaric acid.