Lactic Acid

Lactic Acid 80% is commonly used to adjust the pH, creating the right conditions for fermentation and flavor development.  Organic acid used to reduce alkalinity without adding sulphate and chloride ions. TOP TIP!  Used to lower the pH if your water or must is too alkaline. This can be used for minor corrections in brewing pH (higher levels for beer sourcing) or used to create the right conditions for yeast activity and enhances wine’s, ciders and spirits overall acidity, flavor, and balance. Reduces the alkalinity levels of brewing liquor stimulating maximum enzyme activity in the wort enabling optimum pH levels throughout the whole brewing process. Improves extract yield and fermentation ability Is suitable for beers where no other anions are needed for example lagers Improves clarity and stability of the finished product Is suitable for wines as it influences yeast performance, microbial stability, and balances the acidity.  Typically, winemakers aim for a pH between 3.0 and 3.6, d