Wine type

White

Red

Rose

Sparkling

Certifications

Vegan

Allergen Free

L-lactic acid

Natural acid used in oenology as an acidity regulator. Used to bring freshness and finesse to wines.
Technical sheet
Safety data sheet
L-lactic acid is a natural acid formed in foods during the fermentation process by the action of lactic acid bacteria. It is widely present in foods obtained through this fermentation and contributes to their characteristic aroma and flavor.
Compared with citric acid, with an equivalent level of acidification, L-lactic acid has less impact on perceived acidity in the mouth.

In enology, L-lactic acid (E270) is used as an acidity regulator and flavor enhancer. Its lower aggressiveness than other regulating acids makes it a preferred choice in acidification practices in different wine areas.

L-lactic acid Food Grade title ≥ 80% of natural origin.

For the use of L-lactic acid, current laws in the European Community must be followed.
On musts: max 190 ml/hl;
On wines: max 315 ml/hl.

Add directly to the solution under agitation or equalize to the mass to be treated.
Always refer to current regulations in the field of use.

1 kg bottle, 25 kg canister.
Store in a cool, dry place.

L-lactic acid is a natural acid formed in foods during the fermentation process by the action of lactic acid bacteria. It is widely present in foods obtained through this fermentation and contributes to their characteristic aroma and flavor.
Compared with citric acid, with an equivalent level of acidification, L-lactic acid has less impact on perceived acidity in the mouth.

In enology, L-lactic acid (E270) is used as an acidity regulator and flavor enhancer. Its lower aggressiveness than other regulating acids makes it a preferred choice in acidification practices in different wine areas.

L-lactic acid Food Grade title ≥ 80% of natural origin.

For the use of L-lactic acid, current laws in the European Community must be followed.
On musts: max 190 ml/hl;
On wines: max 315 ml/hl.

Add directly to the solution under agitation or equalize to the mass to be treated.
Always refer to current regulations in the field of use.

1 kg bottle, 25 kg canister.
Store in a cool, dry place.

Alternatively, try:

L-malic acid

to regulate the total acidity of wines

Show more
Tartaric acid

to bring flavor balance to the wine

Show more

We help you develop your idea.

Talk to us about it

Write to us at info@essedielle.com or fill out the form

Search for products