Lactic acid wine

In brewing beer, add the amount of lactic acid to adjust the pH to promote both glycosylated, magnessium lactate to yeast fermentation, improve the quality of beer, but also increase the beer flavor, extend shelf life. In the liquor, sake and wine used to adjust the pH, to prevent bacteria growth, enhance sour and refreshing taste; 5. Buffered Calcium lactate can be used in hard candy, fruit candy and other confectionery products, moderate acidity and sugar conversion rate. Lactic acid powder can be used on all kinds of candy powder, sour agent as a powder.