This biologically derived SOUR WORT can be used during the production for a natural pH value adjustment. It is a nonalcoholic fermented barley malt extract and shows a hazy, brown appearance as well as a typically malty, acidic taste.

Use: brewing and beverage, food and baking industry.

Recommended Quantities:
Mash acidification: Addition of 10 l / 1000 kg malt (USA: 1.2 US-gallon / 1000 lbs.): 0.1 pH ↓
Wort acidification: Addition of 6 l / 1000 kg malt (USA: 0.72 US-gallon / 1000 lbs.): 0.1 pH ↓
or adopted to the application

Shipping units and storage conditions:
The product is aseptically packed in a bag in a box (16 l / 4.23 US-gallon, 20 kg / 44.09 lbs.). It should be stored cool, dry and protected from extreme heat and cold.

Shelf life: In unopened original packaging a shelf life of 360 days (at 20 °C / 68 °F) is given.

The following values are subject to harvest-specific variations:

Lactic acid: min. 52 | max. 58 g/l
pH value: min. 2.9 | max. 3.2
Density: min. 1.271 | max. 1.317 g/cm³
Refraction: min. 58.0 | max. 65.0 °Bx

Parameter:
Extract max. 53 GG%BRIX°
Color (EBC): min. 8100 | max. 8600
Color (Lovibond): min. 3054.2 | max. 3242.7
Specific weight (ME): min. 1.13 kg/l | max. 1.28 kg/l
pH min. 2.9 | max. 3.2
Viscosity: max. 1000 m Pa s