Lactic Acid 80% is commonly used to adjust the pH, creating the right conditions for fermentation and flavor development.
Organic acid used to reduce alkalinity without adding sulphate and chloride ions.
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Used to lower the pH if your water or must is too alkaline. This can be used for minor corrections in brewing pH (higher levels for beer sourcing) or used to create the right conditions for yeast activity and enhances wine’s, ciders and spirits overall acidity, flavor, and balance.
- Reduces the alkalinity levels of brewing liquor stimulating maximum enzyme activity in the wort enabling optimum pH levels throughout the whole brewing process.
- Improves extract yield and fermentation ability
- Is suitable for beers where no other anions are needed for example lagers
- Improves clarity and stability of the finished product
- Is suitable for wines as it influences yeast performance, microbial stability, and balances the acidity. Typically, winemakers aim for a pH between 3.0 and 3.6, depending on the wine style.
- Is used to control the pH levels in ciders, creating the optimal acidic environment for fermentation, which improves the flavor balance and stability.
- Is suitable for spirits creating the right balance for your specific spirit style. Aim for a pH range of around 5.0 to 5.5 during fermentation for most spirits.
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For more detail please refer to the datasheets.
Datasheets
Technical Datasheet: Click HERE to view & download
This provides the detailed information you need to use the product; detailing the benefits, where to use it, how to use it and the dose required.
Safety Datasheet: Click HERE to view & download
This provides all the essential safety data legally required for the product; detailing any hazardous chemicals used, best practices on how to store and handle the product, as well as how to deal with spills, fires and medical emergencies.