Joenos Lactic Acid 80%, 100 ml for Acidification

Joenos lactic acid 80 % is used to raise the acidity of must and wine. If a must is low in acid, the finished wine tastes flat and flabby; with lactic acid you correct that precisely.

Lactic acid tastes softer and rounder than tartaric acid, for example, and is well suited for fine-tuning. You usually add it to the must before fermentation, or to the young wine after tasting. Since it is highly concentrated at 80 %, work in small steps and taste as you go.

The right amount depends on the measured acidity (titration) and is stated in the package instructions.

• Contents: 100 ml lactic acid, 80 % concentrated
• Purpose: acidification of must and wine
• Character: mild and round in taste
• Use: add to must or wine in measured doses, based on measured acidity (package instructions)
• Brand: Joenos

Manufacturer information:

• Dosage: according to the pack, 1.25 g of 80 % lactic acid raises the total acidity by 1 g/l. The correct figure is 1.5 g, i.e. 1.25 ml (total acidity expressed as tartaric acid); the pack probably confuses grams and millilitres.