Collection: Cider

Acetic Acid (Liquid) Y200 / Y400 format. Replace 23810 Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

In musts and wines the pH varies depending on the ripeness of the grapes, the concentration of organic acids at the time of harvest, the variety of the grape, the presence and metabolism of micro-organisms and the fermentation temperature etc. The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine. Info + Purchase

Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase

Catechins reduce and prevent anthocyanin oxidation, keeping them from being precipitated. They are also responsible for the bitterness, astringency, yellow hue, structure and stability of the wine. When catechins are polymerized, they form procyanidins that gradually form complexes with proteins, peptides and polysaccharides. Info + Purchase

L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase

Control Wine (white and red) is a wine (10 x 5 ml) that contains various components at adequate concentrations for quality control in laboratories. The product is designed for intra-laboratory quality control and is supplied with acceptable value intervals. Info + Purchase

Phenol components significantly enhance the antioxidant properties, color and mouthfeel of red wines. The importance of these phenol components in sensory perception requires assay at all stages of the winemaking process. Info + Purchase

Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

Most sulfur dioxide added to the must or wine combines with different organic compounds. This is the predominant fraction in wine; however, there is another fraction that is not combined, namely, free SO2. Although it is present in lower amounts, its antiseptic and antioxidant properties are superior to those of combined sulfite Info + Purchase

Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase