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The most used deacidifier ! Contains...
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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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.