The utilization of ACIDE LACTIQUE (E270) has been authorized by the European Union to acidify musts and wines since august 1st, 2009. This practice is regulated according to wine regions; a register has to be kept.
Appearance: viscous liquid
Amount of lactic acid: 80 % (p/p), [lactic acid] = 960 g/L
Specific gravity (at 20°C): 1.18 – 1.2 g/mL
Heavy metals (mg/kg expressed as Pb) < 10
Lead (mg/kg) < 5
Iron (mg/kg) < 10
Oxalates (mg/kg) < 100
Lactic acid is naturally present in wines and comes from decarboxylation of L- malic acid by bacteria during malolactic fermentation.