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Compacid Ferm

Liquid blend of tartaric and malic acid, for wines and musts that need more total acidity but at the same time you don’t want to lose acidic freshness to the taste.
Compacid Ferm is a liquid acidity regulator with the capacity to contribute 10 milliequivalents per liter (meq/l) per gram of substance. Its powerful acidifying action allows it to give the must the adequate acidity needed for smooth fermentation. Main benefits of CMC Liquid include:

  • Powerful acidifier: due to its high acidification capacity, Compacid Ferm is able to restore the acidity balance in the must, a feature that is particularly useful in hot years, when the breakdown of organic acids in the grapes can cause an increase in pH in the final must.
  • Prevention of malolactic fermentation: the use of Compacid Ferm in musts reduces pH, delaying malolactic fermentation. This process helps prevent bacteria from consuming the sugars in the solution, thus preventing excessive production of acetic acid, which can negatively affect the flavor of the product.
  • Natural and balanced composition: the formulation of Compacid Ferm is based on the natural proportions of the organic acids in the must and includes ingredients of natural origin. This ensures balanced acidification without unpleasant alterations in taste.

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

EC Regulation 934/2019 allows the use of lactic and malic acid to increase fixed acidity in musts by 20 meq/l.
The permitted legal limits of Compacid Ferm on musts are 200 g/hl.

Directly add Compacid Ferm at 3% of the mass to be treated under stirring.
Introduce the homogenized mass inside the tank and keep the liquid circulating for 20 minutes.

25 kg canister.
Store the product in a cool, dry place.

Compacid Ferm is a liquid acidity regulator with the capacity to contribute 10 milliequivalents per liter (meq/l) per gram of substance. Its powerful acidifying action allows it to give the must the adequate acidity needed for smooth fermentation. Main benefits of CMC Liquid include:

  • Powerful acidifier: due to its high acidification capacity, Compacid Ferm is able to restore the acidity balance in the must, a feature that is particularly useful in hot years, when the breakdown of organic acids in the grapes can cause an increase in pH in the final must.
  • Prevention of malolactic fermentation: the use of Compacid Ferm in musts reduces pH, delaying malolactic fermentation. This process helps prevent bacteria from consuming the sugars in the solution, thus preventing excessive production of acetic acid, which can negatively affect the flavor of the product.
  • Natural and balanced composition: the formulation of Compacid Ferm is based on the natural proportions of the organic acids in the must and includes ingredients of natural origin. This ensures balanced acidification without unpleasant alterations in taste.

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

EC Regulation 934/2019 allows the use of lactic and malic acid to increase fixed acidity in musts by 20 meq/l.
The permitted legal limits of Compacid Ferm on musts are 200 g/hl.

Directly add Compacid Ferm at 3% of the mass to be treated under stirring.
Introduce the homogenized mass inside the tank and keep the liquid circulating for 20 minutes.

25 kg canister.
Store the product in a cool, dry place.

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