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      Precipitated chalk VINOFERM desacid 1 kg
      • Precipitated chalk VINOFERM desacid 1 kg

      Precipitated chalk VINOFERM desacid 1 kg

      €8.10
      Tax included

      The most used deacidifier ! Contains extra pure calciumcarbonate.
      Dose : 6.5 g / 10 l reduces the acidity with 1 g / l.

      PRECIPITATES ALSO OXALIC ACID IN RHUBARB :
      Dose : 2 g / l of rhubarb juice.

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      The most used deacidifier ! Contains extra pure calciumcarbonate.
      Dose : 6.5 g / 10 l reduces the acidity with 1 g / l.

      PRECIPITATES ALSO OXALIC ACID IN RHUBARB :
      Dose : 2 g / l of rhubarb juice.

       

      When and how should you use a deacidifier?
      Deacidification is best done as early as possible. Calcium carbonate is the most commonly used deacidifier. A great deal of frothing sometimes occurs on deacidification. You should therefore use a sufficiently roomy barrel/receptacle. Add the necessary quantity of deacidfier to the must, stir for a few minutes and leave to stand for a while. Stir again and once more leave to stand. Repeat this a few times until no more CO2 is formed (no sound of gas). Now leave everything to settle for 12-24 hours. Then siphon off the must/wine, leaving the white layer at the bottom.

      003.103.9

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