Vinoferm Lactol Lactic Acid 80% 250ml (E270) - Acidity Corrector for Wine, Must & Beer
Vinoferm Lactol is a food-grade liquid lactic acid at 80% concentration (E270), formulated for precise acidity correction in wine, must, cider, and beer. Supplied in a practical 250ml bottle with a clearly defined dose rate — 12.5ml (15g) per 10 litres raises total acidity by exactly 1 g/l — Lactol gives winemakers and brewers a measurable, repeatable acidification tool for bringing an underacid must or a flat, flabby finished wine into balance.
What makes lactic acid the winemaker's choice for acidity correction is its softness. Where tartaric acid additions can push a wine toward sharp, hard acidity, lactic acid contributes the same acidity lift with a rounder, milkier character — the acid naturally produced during malolactic fermentation, and therefore a flavour already native to finished wine. That character makes Lactol particularly valuable for its standout capability: correcting wine that has already finished fermenting. Where some acidity treatments belong strictly in the must, Lactol can lift a finished wine that tastes dull and unstructured into freshness — dosed incrementally, tasted between additions, and stopped exactly where the balance lands.
In the brewery, the same precision serves mash and sparge water pH correction, and lactic acid's clean tartness makes it the natural souring acid for Berliner Weisse, Gose, and other kettle-soured styles — one bottle covering the full acid workflow across wine, beer, and cider production.
A note on measurement: the acidity of must and wine is always expressed in grams of tartaric acid per litre. In French winemaking references, acidity is expressed in sulphuric acid instead — to convert, acidity as tartaric acid = acidity as sulphuric acid × 1.53.
Liquid acid — food grade E270 Lactic acid 80% concentration. Dose: 12.5ml (= 15g) per 10 litres raises acidity by 1 g/l. Use with appropriate PPE — concentrated acid, handle with care.
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Key Features
- Food-grade lactic acid 80% (E270) — Vinoferm Lactol
- Precise, measurable dosing — 12.5ml per 10 litres raises acidity by exactly 1 g/l
- Suitable for finished wine — correct acidity after fermentation is complete
- Soft, round acidity character — the acid native to malolactic fermentation
- Also serves mash pH correction, sparge acidification, and kettle souring in brewing
- 250ml bottle — sufficient for many correction additions across wine, beer, and cider
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Usage
Wine: Acidity correction of underacid musts before fermentation, and of finished wine after fermentation — dose incrementally and taste between additions Cider & Mead: Must acidity balancing and post-fermentation freshness correction Beer: Mash and sparge water pH adjustment, direct souring for Berliner Weisse and Gose
Dose: 12.5ml (= 15g) per 10 litres raises total acidity by 1 g/l (expressed as tartaric acid). Conversion: Acidity as tartaric acid = acidity as sulphuric acid × 1.53 (for French-language references).
Note: At 80% concentration this is a corrosive liquid — handle with care, use gloves and eye protection, and always add acid to water, never water to acid.
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Quick facts
Brand: Vinoferm Product: Lactol — Lactic Acid Concentration: 80% E-number: E270 — food grade Form: Liquid Volume: 250ml Dose: 12.5ml / 10L = +1 g/l acidity (tartaric equivalent) Use: Wine and must acidity correction, finished wine correction, mash pH, kettle souring