Neoanticid double salt, 1 kg

Used for deacidification of must or fully fermented wine according to the double salt method.

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 do not get sufficiently ripe for the acid content to be sufficiently low. Therefore, acid samples can be taken at harvest. Use an acidometer (See item 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 the acid in grape must, it is recommended not to reduce more than 3-4 grams per liter in the first place. Fine-tuning will be able to take place after the wine has finished fermenting. However, EU legislation does not allow for the removal of more than 1 gram per liter in finished wine by using double salt.

You can also combine the reduction of acid by first using double salt 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 item number number 3211.

Man kan afsyre ved brug af almindelig kalk. However, this only removes tartaric acid, not malic acid. This product is a specially manufactured lime called double salt. The latter removes both malic acid and tartaric acid in must and wine.

The principle:
It is important that this procedure is followed to get a good result. You cannot achieve anything by simply adding double salt directly to a must. To work, you only have to deacidify part of the must. Afterwards, you pour the NON-DEACIFIED part together with the deacidified part, NEVER the other way around.

Procedure:
Fresh unfermented must:
First, you measure the actual amount of acid in the must. Then you decide what you want to reduce the acid to. If you want to do a malolactic fermentation afterwards, however, you should not reduce the acid to more than 10 grams per liter.
Calculation table for deacidification of must and finished wine is included. In principle, 67 grams of double salt must be used to reduce 1 gram of acid in 100 liters of must. Should you wish to deacidify, for example, 4 degrees, this means that you must use 268 grams of double salt for 100 liters of must.

1) The quantity of double salt is measured and placed in an empty container that can accommodate the sub-quantity of must that must be pre-treated.
2) Pour the calculated partial amount into the container with the double salt while stirring slowly. The stirring continues at intervals until the must stops bubbling, that is, no more CO2 is released. This takes approximately 10-20 minutes.
3) The precipitated crystals are filtered off and the now totally deacidified sub-quantity of must is poured into an empty container which can hold the total amount of must.
4) The NOT deacidified portion must now be pumped or poured into the container with the deacidified portion, not the other way around. After this, the process is over.

Deacidification of fully fermented wine:
You deacidify in the same way as for unfermented must. According to EU regulations, however, only a maximum of 1 gram per liter may be deacidified. The wine must then stand for about 4 weeks before bottling, as precipitation may occur.

Calcium carbonate, E170