Kalinate/hypoacidity. not lime-based/ 1 kg (40032)

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Product description
Potassium hydrogen carbonate is suitable for fine acid reduction of must, new wine and wine, as the acid-softened must, new wine and wine
can be quickly removed from the formed crystals and thus can be processed quickly. In the case of its use, the relevant regulations of the
wine law must be taken into account.

During acidification with potassium hydrogen carbonate, tartar (potassium hydrogen tartrate) separates from the drink. Unlike the normal acid quenching (with carbonated lime) involving the precipitation of
calcium tartrate, in the case of acid quenching with Kalinate, the precipitation of potassium hydrogen tartrate
can be accelerated by cooling or cold treatment (4 g/l Kali-Contact added to wine cooled to -4 °C, +4 °C
during intense stirring).

The The main advantage of Kalinato de-acidification is therefore the quick possibility of crystal separation and thus the freshly de-acidified wine is quickly
available. Of course, this is possible if the wine is cold-treated after the Kalinatos dosage. For this, the contact procedure
can be applied, with the help of which the stabilization takes approx. Available within 3 days. Taking advantage of the winter cold also provides a simple alternative.
When wine is stored at normal temperatures, decalcification takes several weeks. The calculated final acid content can only be calculated after the complete crystallization of the
potassium hydrogen tartrate, i.e. a suitable storage period or cooling or can be achieved after the cold treatment
. After the Kalinatos treatment, the remeasurement of the total acid content by titration does not give the calculated acid reduction
because the crystallization has not yet taken place, but the targeted partial acid neutralization has already occurred. The pH value changes only slightly in
Kalinat acidification up to 3 g/L, which is an additional advantage for acidification of new wines. During its use, the national
regulations must be taken into account. Product tested for purity and quality in a specialist laboratory.

Dosage and application
Dosing amount: 67 g Kalinat / 100 l of must, new wine or wine, 1 g/L to soften the acid.
After mixing Kalinat in water, slowly add it directly to the wine while stirring or mix it first
in liquid. In the meantime, intense CO2 development can be observed, so a suitably sized acid buffer tank must be chosen.

Storage
The product must be protected from odor and moisture effects. Opened packages are carefully resealed.