Chalk / lime (calcium carbonate), Erbslöh, 200 grams

Acid is very important for a wine's flavor balance. One can of course strive to grow grape types that do not produce a higher acid content than necessary. Of course, you can also mix up to the desired acidity by mixing the must from grapes with a low acidity content with the must from grapes with a high acidity content. In the Danish climate, however, you will often find that the grapes are not sufficiently ripe for the acid content to be sufficiently low. Therefore, acid samples can be taken at harvest. Use an acidometer (See product number 3006). The acidity in a finished wine should normally be around 5-7 grams per litre, depending on the type of wine. Grape must in Denmark will often have an acid content of up to 12 grams per litre. When reducing acid in grape must, it is recommended not to reduce more than 3-4 grams per liter in the first place.

Chalk is the most used product for deacidifying wine and must. However, this only removes tartaric acid, not malic acid. Deacidification of wine and must is best done as early as possible in the process.
It is to be expected that some foaming will sometimes occur during the deacidification process. Therefore, a sufficiently spacious container should be used. Add the required amount of chalk / lime to the must which is then stirred for a few minutes. Then let it stand for a while. Then stir again. Repeat this a few times until no more CO2 is formed (no sound of gas). Let the must stand for 12-24 hours before it is racked for winemaking or for further storage in the case of fresh must. The precipitate is not applicable.

You can also combine the reduction of acid by first using chalk / lime and then neutralizing malic acid by doing a malolactic fermentation. In this way, the malic acid is converted into the more pleasant lactic acid. See product number 3211.

Dosage: 6.5 g / 10 l reduces acidity by 1 g / l.

Can also be used to remove oxalic acid in rhubarb juice or rhubarb jam:
Dose: 2 g / l rhubarb juice/jam. Add during cooking.

Calcium carbonate / calcium carbonate / calcium carbonate, E170