Vinoferm Desacid Wine Deacidifier - Precipitated Chalk, Calcium Carbonate, 100 g

One of the most popular products for reducing the acidity of wine and must. Contains extra-pure calcium carbonate.

Dosage for reducing acidity: 6.5 g per 10 litres of beverage reduces acidity by approximately 1 g/L.

The product also helps precipitate oxalic acid present in rhubarb juice.

Dosage for rhubarb juice: 2 g per 1 litre of juice.

When and how should the deacidifier be used?

Deacidification should be carried out as early as possible during the beverage-making process. Calcium carbonate is one of the most commonly used products for reducing the acidity of must and wine.

A considerable amount of foam may form during the process, so use a sufficiently large fermentation or mixing vessel.

Add the required amount of the product to the must and stir thoroughly for several minutes. Allow the mixture to rest briefly, then stir it again and leave it to rest once more. Repeat this process several times until no more carbon dioxide is released and no hissing can be heard.

Then leave the must or wine to settle for 12-24 hours. Once the sediment has settled, carefully siphon the liquid into another vessel, leaving the white sediment layer at the bottom.

Pack weight: 100 g

Country of origin: Belgium