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Used to increase acidity and improve the overall character of a wine. A wine with acid too high will be sour and sharp. A wine with too little acid will be flabby and lifeless. Acid adjustments should be performed prior to fermentation.
Acid from citrus fruits, the most sour of the acids used in winemaking. Used in beer making also. When used with metabisulfite for cleaning, it lowers the pH and increases efficacy.
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