Application field
Beverage and wine making
- Categories:Food Field
- Author:
- Origin:
- Time of issue:1561621080000
Beverage and wine making
(Summary description)Lactic acid has a mild acidity and is a preferred sour agent for delicately formulated soft drinks and juices. Calcium L, calcium, magnesium, zinc, etc. are used as mineral enhancers for juices, health drinks and soft drinks. When brewing beer
- Categories:Food Field
- Author:
- Origin:
- Time of issue:2019-06-27 15:38
Lactic acid has a mild acidity and is a preferred sour agent for delicately formulated soft drinks and juices. Calcium L, calcium, magnesium, zinc, etc. are used as mineral enhancers for juices, health drinks and soft drinks. When brewing beer, adding proper amount of lactic acid can adjust the pH value to promote saccharification, facilitate yeast fermentation, improve beer quality, increase beer flavor and extend shelf life. It is used to adjust pH in liquor, sake and fruit wine to prevent the growth of bacteria, enhance the acidity and refreshing taste.
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