The addition of lactic acid is permitted by law and should be added before the fermentation in the production of apple and pear wine as well as strawberry- and rose hip desert wine. It has the advantage that the must and wine are stable and are no longer degraded, which may be the case with other acids.
addition:
Maximum amount to 1 liter of wine: 4.5 g / L lactic acid 80% ig = 3.0 g / L pure acid
Despite deviation from the provisions for the house wine maker, the dosage of max. 3 g of pure acid per 1 liter of beverage not exceeded.
Application:
Simply mix the lactic acid thoroughly with the mixture.
The instructions are on the carton!
The lactic acid can also be used for the cheese industry and preparation!
