For acidification of low-acid drinks.
Lactic acid is permitted by wine law in the production of cider and perry as well as in strawberry and rosehip dessert wine before fermentation. Lactic acid has the advantage that it is stable in the must or wine and does not degrade, as can be the case with other acids.
Addition: Maximum amount of addition to 1 litre of wine: 4.5 g/l lactic acid 80% = 3.0g/l pure acid.
