Used for sterilising and stabilising wines.
VHC Corks (Pack of 10)
These corks are used when bottling all wines. There are many size corks for all sized bottles and wine barrells.
The naturally occurring enzymes which can break down some of the pectin extracted from fruit during must preparation. If heat is used for this, the enzyme will be denatured.
Citric Acid is used as a final rinse after sterilizing equipment to adjust the pH of the water used. Citric Acid cannot be used to adjust the acidity / pH in wines.