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deacidifier FBN VINOFERM 100 gr View larger

deacidifier FBN VINOFERM 100 gr


Compound deacidifier based on calcium carbonate, potassium carbonate and potassium tartrate. Because of its composition, deacidification takes place in a more balanced way than when using a simple deacidifier. This benefits the overall taste of the wine.

Dose : 10 g / 10 litre reduces the acidity by 1 g / litre.

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5,90 €

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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.