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.
- 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.
- 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.