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L-MALIC ACID
DUST
E 296 Pure L(-)-Malic Acid, for oenological use.
Appearance: White crystalline powder
Analytical Specifications (Standard E296):
Purity %: > 99,0
Humidity %: < 9,0
Heavy Metals ppm: < 10
Maleic Acid %: < 0,05
Sulphates % < 0,1
Specific Rotational Power 1.6-2.6
THEL(-)-Malic Acid It is used to correct the acidity of wines, drinks in general, ice creams, confectionery products, sauces, fruit juices and syrups.
Thanks to its excellent acidifying capacity, it is used in much of the food industry as a pH corrector and as a color stabilizer.
On fresh grapes, partially fermented musts, new wines still fermenting, limited to zones CI, C II, C III a and C III b: up to a maximum of 135 g/hL (except for derogations).
On wine: up to a maximum of 225 g/hL (except for derogations and always limited to the areas mentioned above).
Dissolve theL(-)-Malic Acid directly into the wine to be treated, stirring until any lumps have completely disappeared.