Stabilization

Stabilization

By stabilizing the microbiological, chemical and physical components of a beverage, stabilization products help their increase shelf life.
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Ascorbic Acid (E 300)

Ascorbic Acid is a very pure vitamin C product that protects bottled beverages from oxidation.
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Combination Acid

A combination of acids can be used to adjust the pH and prevent the development of undesirable bacteria.
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Potassium Sorbate

Potassium sorbate suppresses yeast and mold growth.
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Lactic Acid 80 %

Lactic Acid 80 % is an organic acid that is used to enhance flavor and improve stability in wine.
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SIHA® Silicone Anti Foam Agent SE Concentrated

SIHA Silicone Anti Foam Agent SE Concentrated prevents undesirable frothing in the still.
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L(+) Tartaric Acid

L(+) tartaric Acid is a natural acid. It has a high degree of purity and has been specially selected for applications in the beverage industry.
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Metatartaric Acid

Used to prevent tartrate precipitation
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Citric Acid Monohydrate

Citric acid monohydrate is used to stabilize wine as well as improve acid balance
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Other products

Stabilization products for a variety of applications