Collection: Cider

Acetic acid is produced during both alcoholic and malolactic fermentations and helps enhance flavors and aromas. When the wine is aerated or remains in contact with air, acetic acid bacteria can multiply, leading to a problem known as “acetic spoilage”. The characteristic aroma of this spoilage is due to ethyl acetate. Info + Purchase

L-malic acid is responsible for the sharply acidic, green apple flavor in wine. It’s fermentation yields L-lactic acid and causes perceived acidity to soften. Info + Purchase

This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase

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Sulfite is the main preservative of wines and musts, due to its antiseptic properties on yeasts and bacteria; it also has antioxidant properties. According to Council Regulation (EC) No 1493/1999 and Council Regulation (EC) Nº 1622/2000, the sulfur dioxide content of wine is limited, as it is considered to be a slightly toxic substance from the point of view of its effects on human physiology. Info + Purchase

Total acidity should be determined in must to ensure good fermentation, as well as in wine after fermentation because it is a key factor for the storage and stability of wine over time. Low acidity means that microbial alterations and wine with defects and of poorer quality is more likely. Low acidity can cause microbial instability that results in wine defects and overall decrease in quality. Wine should have an adequate total acidity value consistent with the other components to achieve good balance. This value can be between 3 and 7 g/L. Info + Purchase

Tartaric acid is the main acid of wine that can become insoluble, forming various salts. This acid produces the fruity aromas and freshness of wines and is the most commonly used acidifier. Info + Purchase

In musts and wines the pH varies depending on the ripeness of the grapes, the concentration of organic acids at the time of harvest, the variety of the grape, the presence and metabolism of micro-organisms and the fermentation temperature etc. The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine. Info + Purchase

This test indicates the best moment for grape harvesting and allows alcoholic fermentation to be monitored. It is widely used to determine the dryness of the wine before bottling. Info + Purchase

Low nitrogen levels have been related to slow fermentation or sulfide production. Conversely, high levels can lead to microbial instability and production of ethyl carbonate. Info + Purchase

Nitrogen compounds (molecules containing a primary amine nitrogen) in must and wine play a key role in fermentation and the potential of microbial stability. Info + Purchase