Citric Acid is derived from certain fruits like lemons. It can be used as a preservative in beverages and food. Also used as a flavour enhancer.
1 TBSP in 1L of warm water will also clean copper equipment and bring back that shiny look.

A yeast nutrient complex that supports yeast health to improve fermentation of wine from grape or other fruit juice.

Species: Saccharomyces cerevisiae 

Profile: Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinous. Well suited to higher sugar content musts.

Species: Saccharomyces cerevisiae 

Profile: Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.

Species: Saccharomyces cerevisiae 

Profile: Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.

Species: Saccharomyces cerevisiae 

Profile: Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations.

Species: Saccharomyces cerevisiae 

Profile: Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.