CALCIUM CARBONATE

CHARACTERISTICS

In reaction with the must, it is hydrolyzed to carbonic acid, which decomposes into carbon dioxide and water on the one hand and calcium ions on the other. These ions add to the total calcium content of the wine. Thus, deacidification will be achieved by neutralizing the excess acidity of the musts by salting.

APPLICATION

• At harvest, as a must de-acidifier.
• In white, rosé and red wines for acidity correction during winemaking processes.

DOSAGE

• Must/Wine 0.2 – 0.6 g/l

The maximum deacidification allowed in wines is 1 g/l expressed in tartaric acid, which corresponds to a calcium carbonate dosage of 0.65 g/l.
This product may be subject to declaration.
Note: In those cases where it is applied prior to bottling, wait 4 to 6 weeks before bottling.