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Oak for oenology 
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Acidification of musts, fermenting wines, and finished wines. Can also be used to cover cement tanks. Increases titratable acidity and real acidity (decreases pH). Helps to produce balanced wines, promote biological stability, improve wine maturation, and remedy a lack of natural acidity. Product subject to declaration and authorisation.
This product is allowed for a use in Organic and NOP according to the current regulations. See certificate.
Linked technical tools
Acidity management
This booklet presents some of the solutions available to winemakers to best adjust the acidity of musts and/or wines.