

+371 22038107 (working days 09:00-18:00)
+371 22038107 (working days 09:00-18:00)
Universal remedy for reducing the acidity of grape and fruit-berry wine musts
Dose: 15g per 10-20 liters of wine must
Type of use:
1) Dissolve calcium carbonate in 100 ml of water, add to the wine must and mix thoroughly
2) After a day the must is drained from the precipitate (decanted)
Do not exceed 15 g per 10L of must
Adding 6-7g per 10 liters of must will lead to a decrease in its acidity by 1g per 1 liter
Composition: calcium carbonate CaCO3
Country of manufacture: Poland
Secure payment methods
Fast Delivery
Specific References