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Ascorbic Acid

Used as an antioxidant in white wine production. PLEASE CALL FOR PRICE 

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Citric Acid - Anhydrous

Used to neutralize caustic residues after cleaning, to remove odours from filter pads prior to filtration and as an alternative to Tartaric Acid in wine additions. 

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Grape Juice Concentrate

Liquid natural white grape juice concentrated to 68º Brix and used as a sweetening agent in wines. 

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Malic Acid

Used in wines which are not subject to MLF, to reduce pH and to adjust taste. 

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PMS - Potassium Metabisulphite

Added to wines as an antibacterial and antioxidant agent in the form of Sulphur. 

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PMS - Tannisol

TANNISOL sulphur tablets prevent and remediate casse, ropiness and other wine faults; it preserves wine from oxidative effects and assists in fining wines. 

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Potassium Bicarbonate

Reduction of Titratable acidity in wines with a low pH and high acidity. 

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Potassium Carbonate

Reduction of Titratable acidity in wines with a low pH and high acidity. 

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Potassium Sorbate (Sorbic Acid)

Added to sweet wines to inhibit the fermentative action of yeasts. 

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Purac® Vin purified Lactic Acid

Purified soft acid used to reduce pH in wines whilst providing a “soft” mouth feel. 

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Tartaric Acid L (+)

Permitted addition to juice and wines to adjust pH and improve acidity.  

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