C6H8O6
192.21
201-069-1
77-92-9
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For dry, semi-dry, and semi-sweet red wines, the maximum addition level of anhydrous citric acid is typically 1.0 g/L.
For sweet red wines, the limit is slightly higher, at 2.0 g/L.
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99.5-100.5% |
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Less than or equal to 0.1 |
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Less than or equal to 150 |
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Less than or equal to 360 |
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Less than or equal to 0.2 |
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＜0.5 |
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Less than or equal to 1.0 |
In 25kg/ bag. Storage and sealed in a shady, dry, and well-ventilated area away from toxic and hazardous chemicals.
● Kosher/Halal/ISO9001/ISO22000/RSPOCerificated
A: Sure! Contact us sales@hombochem.com or the sales manager.
A: Yes. Powder products package is 25kg/bag/carton.
A: Yes, sample can be free below 500g.
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