Acide lactique

Acide lactique

Acide lactique //

Acidity regulators


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Within the European Union, the addition of ACIDE LACTIQUE for acidifying musts and wines is authorized since 1 August 2009. This practice is regulated in accordance with the viticulture regions.

Dose d'emploi : 
musts, grapes: 1.8 g/L (maximum legal level); wine: 3 g/L (maximum legal level)
Conditionnement : 
5 and 25 kg

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