{"product_id":"mw-sku-001977","title":"Joenos Lactic Acid 80%, 100 ml for Acidification","description":"\u003cp\u003eJoenos lactic acid 80 % is used to raise the acidity of must and wine. If a must is low in acid, the finished wine tastes flat and flabby; with lactic acid you correct that precisely.\u003c\/p\u003e\u003cp\u003eLactic acid tastes softer and rounder than tartaric acid, for example, and is well suited for fine-tuning. You usually add it to the must before fermentation, or to the young wine after tasting. Since it is highly concentrated at 80 %, work in small steps and taste as you go.\u003c\/p\u003e\u003cp\u003eThe right amount depends on the measured acidity (titration) and is stated in the package instructions.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eContents: 100 ml lactic acid, 80 % concentrated\u003c\/li\u003e\n\u003cli\u003ePurpose: acidification of must and wine\u003c\/li\u003e\n\u003cli\u003eCharacter: mild and round in taste\u003c\/li\u003e\n\u003cli\u003eUse: add to must or wine in measured doses, based on measured acidity (package instructions)\u003c\/li\u003e\n\u003cli\u003eBrand: Joenos\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eManufacturer information:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDosage: 1.25 g of lactic acid 80% raises total acidity by 1 g\/l\u003c\/li\u003e\n\u003cli\u003eSafety note: GHS labeling H314 (causes severe skin burns and serious eye damage)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joenos","offers":[{"title":"Default Title","offer_id":53960245346642,"sku":"SKU-001977","price":8.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1087\/2468\/3090\/files\/SKU-001977_45b8747d-697e-4148-bed8-1826c332230d.jpg?v=1783764054","url":"https:\/\/maischewerk.ch\/en\/products\/mw-sku-001977","provider":"Maischewerk","version":"1.0","type":"link"}