Used at the end of fermentation to prevent oxidation and bacterial contamination during bottling and syphoning. A form of tartaric acid, a naturally occurring substance in grapes and some other tart fruits that in the principle acid in winemaking. It helps to help control the pH of fermenting grape juice (wine) and that also acts as a preservative for the wine. It has many uses including mouth feel and prevents sugar syrups from crystalising.

Weight 0.1 kg
Dimensions 5 × 5 × 5 cm


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