With the citric acid you can reduce the dangers of iron bankruptcies in wine and corrects acidity. The Citric Acid Monohydrate It has an almost perfect purity, bordering on 100%, and it becomes an organic matter capable of ensuring that the nutrients are absorbed correctly and helps to avoid excess iron in the wine.
Citric Acid Monohydrate
Crystalline in appearance and white in color, citric acid is totally soluble. This type of nutrient favors the preparation of wines and derivatives for consumption by people, following current regulations in oenology.
Uses of Citric Acid Monohydrate
- It blocks the ferric agents that excessively acidify the wine.
- It allows the rebalancing of the acidity of the wine.
- Reduces the possibility of iron breakage during the wine acidification process.
What is citric acid for wines used for??
It allows the correct acidification of the acidity of wines and musts by absorbing iron and avoiding iron breakdown. Helps balance acidity with almost 100% purity.
dose of employment
10 to 50 grams per 100 litres. We recommend consulting with your trusted winemaker.
How to use
Dissolve directly in the wine. Consult your trusted winemaker. Maximum recommended by law 1 g/L after treatment.
Composition
Citric acid
Analytical composition
- Purity > 99.5%
- Humidity (%) < 8.8%
- Sulfuric ashes < 0.05%
- Sulfates < 1g/kg
- Chlorides (HCl)< 1g/kg
- Ac. Oxalics < 100ppm
- Lead < 0.5ppm
- Iron < 10ppm
- Mercury < 1ppm
- Cadmium < 1ppm
- Arsenic < 1ppm
Presentation
1 kg container.
FOR OENOLOGICAL USE. In accordance with Regulation (EC) n606/2009..
EAN 3700128202504
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