Arauner Kitzinger Lactic Acid 80%, 125 g for Acidifying Must & Wine

If your must lacks acidity, the finished wine tastes flat and becomes more prone to spoilage. Lactic acid raises the total acidity and acts more gently than a pure tartaric acid correction; it rounds off the must instead of making it sharp. One advantage of lactic acid is its stability: it remains in the must or wine and does not break down.

This lactic acid is highly concentrated at 80 %, so you only need small amounts. Measure the total acidity first so you know how much correction is needed, and dose according to the printed table or the package instructions. The product is corrosive, so work carefully with protective gloves and eye protection and avoid any contact with skin and eyes.

• Contents: 125 g lactic acid, 80 % concentrated
• Effect: raises the total acidity in must and wine
• Use: dose after measuring the acidity, as per the table or package instructions
• Note: corrosive (signal word Danger), use with protective gloves and eye protection
• Brand: Arauner Kitzinger

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.