Joenos Tartaric Acid L(+) E334, 1 kg Bag for Acidifying Must and Wine

If your must or wine lacks acidity, the result tastes flat and loses stability. With L(+) tartaric acid (E334) you make targeted corrections: the crystalline acid dissolves well, is easy to weigh out precisely and is one of the classic acidifying agents in winemaking.

The pack still gives the old limits of 2.5 g/l for wine and 1.5 g/l for grape must. Since December 2021, grapes, must, new wine and wine may be acidified by up to 4 g/l, expressed as tartaric acid (Regulation (EU) 2021/2117); at home it is best to stay at no more than 3 g of pure acid per litre. Measure the total acidity before adding so you know how much correction is actually needed, and work in small steps. As with any acid: weigh carefully, stir in cleanly and avoid contact with skin and eyes. The 1 kg bag is well suited for larger batches and regular use.

• Contents: 1 kg L(+) tartaric acid (E334) in powder form
• Suitable for: acidifying grape must and wine
• Dosage: according to the measured total acidity; for grape must and wine legally up to 4 g/l (the pack still states 2.5 g/l for wine and 1.5 g/l for must), at home no more than 3 g of pure acid per litre
• Use: measure the total acidity, then add step by step
• Brand: Joenos

Manufacturer information:

• Effect: 1 g/l raises the total acidity by approx. 1 g/l and lowers the pH by approx. 0,1
• Typical total acidity targets: must 6–9 g/l, finished wine 5–6 g/l (Riesling 7–8 g/l)
• Storage: cool, dry and tightly sealed