- During the harvest, as an acidifier of the must.
- In white, rosé and red wines for acidity correction during winemaking processes.
- Wort: 0.5-1.5 g/l
- Wine: 0.5-2.5 g/l
Maximum acidification limit:
– Fresh grapes, grape must, partially fermented grape must and new wine under fermentation: 1.5 g/l expressed as tartaric acid.
– Wine: 2.5 g/l expressed as tartaric acid.