Beverage & Wine
2019-06-27
Lactic acid has a mild and moderate sour taste and can be used as a sour agent in well-formulated soft drinks and fruit juices. Calcium L-lactate, iron, magnesium, zinc, etc. are used as mineral fortifiers for fruit juices, health drinks and soft drinks. When brewing beer, adding appropriate amount of lactic acid can not only adjust the pH value to promote saccharification, improve the quality of beer, but also increase the flavor of beer and extend the shelf life. In liquor, sake and fruit wine, it is used to adjust pH, prevent the growth of miscellaneous bacteria, and enhance sour taste and refreshing taste.
MilkThe acid has a mild and moderate tart taste and can be used as a sour agent in well-formulated soft drinks and fruit juices.L-MilkCalcium, iron, magnesium, zinc, etc. are used as mineral fortifiers in fruit juices, health drinks and soft drinks. When brewing beer, add the right amountMilkAcid can adjust bothpHValuePromote the saccharification, improve the quality of beer, but also increase the flavor of beer, extend the shelf life. In white wine, sake and fruit wine for conditioningpHPrevent the growth of miscellaneous bacteria, enhance sour taste and refreshing taste.
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