Acide lactique

The utilization of ACIDE LACTIQUE (E270) has been authorized by the European Union to acidify musts and wines since august 1st, 2009. This practice is regulated according to wine regions; a register has to be kept.
Appearance: viscous liquid
Amount of lactic acid: 80 % (p/p), [lactic acid] = 960 g/L
Specific gravity (at 20°C): 1.18 – 1.2 g/mL
Heavy metals (mg/kg expressed as Pb) < 10
Lead (mg/kg) < 5
Iron (mg/kg) < 10
Oxalates (mg/kg) < 100
Lactic acid is naturally present in wines and comes from decarboxylation of L- malic acid by bacteria during malolactic fermentation.