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Compacid Ferm

Liquid acidity regulator that ensures a balanced must and smooth fermentation. It lowers the pH, prevents unwanted fermentation and provides natural, balanced acidification.
Technical sheet
Safety data sheet
Compacid Ferm is a liquid acidity regulator capable of providing 10 milliequivalents per liter (meq/L) per gram of substance. Its acidifying action allows the must to reach the acidity level required for a stable and regular fermentation. Key benefits of the product include:  
  • Strong acidifying action: restores the acidity balance of the must, particularly useful in warm vintages where increased pH can compromise fermentation
  • Malolactic fermentation control: lowering pH helps slow down bacterial activity, limiting sugar conversion and the formation of unwanted acetic acid
  • Natural and balanced composition: formulated according to the proportions of organic acids naturally present in the must, ensuring effective and harmonious acidification without altering the sensory profile

L-lactic acid, L-malic acid, tartaric acid.

It is recommended to perform preliminary laboratory trials to determine the correct dosage.
1.14 g/L of Compacid Ferm increases fixed acidity by 0.75 g/L, expressed as tartaric acid.

Add Compacid Ferm to the mass to be treated and keep under agitation for approximately 20 minutes.

25 kg tank, 1200 kg IBC.
Store in a cool, dry place, away from heat sources.

Compacid Ferm is a liquid acidity regulator capable of providing 10 milliequivalents per liter (meq/L) per gram of substance. Its acidifying action allows the must to reach the acidity level required for a stable and regular fermentation. Key benefits of the product include:  
  • Strong acidifying action: restores the acidity balance of the must, particularly useful in warm vintages where increased pH can compromise fermentation
  • Malolactic fermentation control: lowering pH helps slow down bacterial activity, limiting sugar conversion and the formation of unwanted acetic acid
  • Natural and balanced composition: formulated according to the proportions of organic acids naturally present in the must, ensuring effective and harmonious acidification without altering the sensory profile

L-lactic acid, L-malic acid, tartaric acid.

It is recommended to perform preliminary laboratory trials to determine the correct dosage.
1.14 g/L of Compacid Ferm increases fixed acidity by 0.75 g/L, expressed as tartaric acid.

Add Compacid Ferm to the mass to be treated and keep under agitation for approximately 20 minutes.

25 kg tank, 1200 kg IBC.
Store in a cool, dry place, away from heat sources.

Citric acid monohydrate

for a gradual adjustment of the pH

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L-Lactic acid

for a smoother finish in the final beer

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