Correctors Acidity
<p>Organic acids used in winemaking play an essential role in controlling the acidity, stability and antioxidant protection of grape musts and wines. When used in accordance with good oenological practices and applicable regulations, they contribute to the production of balanced, stable wines with superior sensory characteristics. Tartaric acid is the principal natural acid found in grapes and is used to adjust acidity and regulate wine pH. Citric acid is employed as both an acidifying and stabilizing agent, helping to prevent certain oxidative phenomena while maintaining the freshness of the product. Ascorbic acid (Vitamin C) is an effective antioxidant used to protect aromatic compounds and color components against oxidation. The proper selection and application of these products enables winemakers to optimize the stability, freshness and shelf life of wines, both during processing operations and prior to bottling.</p> <p>Read more about Acidity Regulators.</p>
