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Acido L-MALICO
POWDER
On fresh grapes, partially fermented musts, new wines still in fermentation limited to zones C I, C II, C III a and C III b: up to a maximum of 135 g/hL (except by derogation).
On wine: up to a maximum of 225 g/hL (except by derogation and always limited to the above areas).
Appearance: white-colored crystalline powder
Analytical Specifications (Standard E296):
Purity %: > 99.0
Moisture %: < 9.0
Heavy Metals ppm: < 10
Maleic acid %: < 0.05
Sulfates % < 0.1
Specific Rotational Power 1.6-2.6
E 296 Pure L(-)-Malic acid, for oenological use.
L(-)-Malic Acid is used for correcting the acidity of wines, beverages in general, ice cream, confectionery, sauces, juices and fruit syrups.
Because of its excellent acidifying ability, it is in fact used in much of the food industry as a pH corrector and as a color stabilizer.
DissolveL(-)-Malic Acid directly into the wine to be treated, stirring until any lumps have completely disappeared.