Description
Wine deacidification lime 500g
For the precipitation of tartaric acid at acid levels above 9g/liter.
To break down 1g of acid per liter of must or wine, 0.67g of lime is required.
For acid levels exceeding 4g/liter, a double salt deacidification process is recommended.
Application: The wine lime, a floury powder (calcium carbonate CaCO3), is stirred into the juice or wine.
This process releases carbon dioxide (CO2) with increased foaming.
After 1 to 2 days, the sludge is removed.
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