KELLER-LACTIC®

KELLER-LACTIC® – 80% lactic acid for the targeted acidification of wine

KELLER-LACTIC® is one 80 % liquid lactic acid (E270) for targeted Fine adjustment of the titratable acid in professional winemaking. The product is approved for the acidification of wine in accordance with current EU regulations.

The lactic acid is as Clear, pale liquid before and is biologically very stable. It cannot be degraded by the microorganisms found in wine. Compared to tartaric acid, it lowers the pH less and is therefore particularly suitable for Use in finished wine or shortly before bottling.

KELLER-LACTIC® enables a Sensory fine and controlled acidification and is also for the Ecological viticulture Authorised.

Benefits at a glance

• 80 % lactic acid (E270) in liquid form
• For sensory fine adjustment of the acid
• Biologically stable, non-microbially degradable
• Ideal for wine and bottling preparation
• Suitable for conventional and ecological viticulture

Application

KELLER-LACTIC® is available in the 10 times Quantity Wine Pre-Dissolved and then added to the total amount with stirring. The dosage should in principle sensory in advance in the experiment be determined.

Dosage (indicative values)

• 1.25 ml/L increase the titratable acid by 1 g/L (calculated as tartaric acid)
• Maximum acidification allowed: 4 g/l (expressed as tartaric acid)

Field of use

Winemaking, in particular finished wine and applications shortly before bottling.