We have all heard that we need to use juice with no preservatives, and that Ascorbic acid is about the only additive that is OK.
I have seen juice with Citric acid and Fumaric acid. Do these inhibit fermentation, or are these OK too?
I've not looked up citric acid, but did do some searches for Fumaric acid. It seems that it is used to inhibit malo-lactic fermentation in wine, but i could not find out if it is added before or after the main fermentation.
I have seen juice with Citric acid and Fumaric acid. Do these inhibit fermentation, or are these OK too?
I've not looked up citric acid, but did do some searches for Fumaric acid. It seems that it is used to inhibit malo-lactic fermentation in wine, but i could not find out if it is added before or after the main fermentation.