Acidex VINOFERM 100 gr

Special deacidifier for deacidifying following the ACIDEX method : in a part of the must all acids are being neutralised, after which that part is again added to the rest of the must. Also the malic acid will herewith be neutralised partially.

Instructions included. 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.