.png)
Mixed acid Vinoferm mixacid 100g
EAN: 5425000396338
Brand:
Unit: pc
Stock qty: Pre-order
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.
Fermentation Acid Blend for Winemaking - Quality Acid Regulator
This professional acid blend is specifically designed for winemakers to optimize the fermentation process. The blend consists of equal parts (33%) of citric, tartaric, and malic acids, ensuring an ideal balance in the fermenting liquid.
Precise Dosing in Winemaking
Using the acid blend is simple and precise - 10 grams of blend per 10 liters increases the acid content by 1 gram per liter. This allows the winemaker to accurately regulate the fermentation process and achieve the desired acidity level.
Determining Wine Acidity
Wine acidity is measured in grams of tartaric acid per liter. To convert sulfuric acid-based measurements used in French wine recipes, multiply by 1.53 to get acidity in tartaric acid units.
This quality acid blend is suitable for both amateur and professional winemakers who want to achieve precisely controlled fermentation process and high-quality end results.
Frequently Asked Questions
What acids does the mixture contain?
Vinoferm Mixacid contains equal parts (33% each) citric acid, tartaric acid and malic acid. This combination gives the wine a balanced acid profile, because each acid gives a different flavor nuance — tartaric acid adds freshness, malic acid adds sharpness, and citric acid adds brightness.
How much should I add to the wine?
The general recommendation is 10 grams of the mixture per 10 liters of wine or must, which increases the total acidity by about 1 g/L. Always measure the initial acidity first and make adjustments gradually, tasting in between to avoid over-acidification.
How do I convert French recipes that use sulfuric acid units?
French recipes often express acidity in grams of sulfuric acid per liter (H2SO4). To convert to tartaric acid units, multiply the sulfuric acid value by 1.53. For example, 5 g/L H2SO4 is equivalent to approximately 7.65 g/L tartaric acid.
When is the best time to add the acid mixture?
Acid adjustments are best made before fermentation begins, when you can measure and accurately correct the acidity of the wort. Minor adjustments can be made after fermentation, but major changes can upset the balance. Always test with a small sample first.
Is 100g enough for a typical household quantity?
Yes, 100 grams is enough to adjust the acidity of about 100 liters of wine by 1 g/L. For most home winemakers who make 10-25 liter batches, one package will be enough for several batches, depending on the acid correction needs of each wine.
| lumav_meta_description_de | Regulieren Sie die Säure Ihres Weins präzise mit der VinoFerm-Mischung aus gleichen Teilen Zitronen-, Wein- und Apfelsäure. |
| lumav_meta_description_en | Fine-tune your wine's acidity with VinoFerm's blend of equal parts citric, tartaric and malic acid. |
| lumav_meta_description_et | Reguleerige veini happesust täpselt – VinoFermi hapete segu sisaldab võrdsetes osades sidrun-, viin- ja õunhapet. |
| lumav_meta_description_fi | Säädä viinisi happamuutta tarkasti VinoFermin seoksella, joka sisältää yhtä suuret osat sitruuna-, viini- ja omenahappoa. |
| lumav_meta_description_lt | Tiksliai reguliuokite vyno rūgštingumą su VinoFerm mišiniu, kuriame lygiomis dalimis yra citrinų, vyno ir obuolių rūgštys. |
| lumav_meta_description_lv | Precīzi regulējiet vīna skābumu ar VinoFerm maisījumu, kas satur vienādās daļās citronskābi, vīnskābi un ābolskābi. |
| lumav_meta_description_sv | Justera ditt vins syra exakt med VinoFerms blandning av lika delar citron-, vin- och äppelsyra. |
| lumav_meta_keywords_de | Säuremischung, Weinbereitung, VinoFerm, Säureregulierung, Zitronensäure, Weinsäure, Apfelsäure |
| lumav_meta_keywords_en | acid blend, wine acidity, VinoFerm, winemaking, citric acid, tartaric acid, malic acid |
| lumav_meta_keywords_et | hapete segu, veini happesus, VinoFerm, veinivalmistus, sidrunhape, viinhape, õunhape |
| lumav_meta_keywords_fi | happoseos, viinin happamuus, VinoFerm, viininvalmistus, sitruunahappo, viinihappo, omenahappo |
| lumav_meta_keywords_lt | rūgščių mišinys, vyno rūgštingumas, VinoFerm, vyno gamyba, citrinų rūgštis, vyno rūgštis, obuolių rūgštis |
| lumav_meta_keywords_lv | skābju maisījums, vīna skābums, VinoFerm, vīna gatavošana, citronskābe, vīnskābe, ābolskābe |
| lumav_meta_keywords_sv | syrablandning, vinets syra, VinoFerm, vintillverkning, citronsyra, vinsyra, äppelsyra |
| lumav_meta_title_de | VinoFerm Säuremischung 100g · FERMETECH |
| lumav_meta_title_en | VinoFerm Acid Blend 100g · FERMETECH |
| lumav_meta_title_et | Hapete segu VinoFerm 100g · FERMETECH |
| lumav_meta_title_fi | VinoFerm happoseos 100g · FERMETECH |
| lumav_meta_title_lt | VinoFerm rūgščių mišinys 100g · FERMETECH |
| lumav_meta_title_lv | VinoFerm skābju maisījums 100g · FERMETECH |
| lumav_meta_title_sv | VinoFerm syrablandning 100g · FERMETECH |
| Weight (kg) | 0.100000 |
| High (m) | 0.15 |
| Width (m) | 0.2 |
| Length (m) | 0.3 |
