Kalinate / hypoacidity. not lime-based/ 25 kg (40034)

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Product description
Potassium hydrogen carbonate is suitable for the gentle acidification of must, new wine and wine, as acidified must, new wine and wine can
be quickly clarified of the crystals formed and thus processed to completion rapidly. When using this product, the relevant provisions of
the Wine Act must be observed.

During acid neutralisation with potassium hydrogen carbonate, wine stone (potassium hydrogen tartrate) precipitates out of the beverage. Unlike standard acid neutralisation involving the precipitation
of calcium tartrate (using carbonated lime), acid neutralisation with Kalinatt can be accelerated by cooling or cold treatment (adding 4 g/l Kali-Contact to wine
cooled to -4 °C, added to wine
cooled to +4 °C whilst stirring vigorously).

The main advantage of acidification with Kalinatt is therefore the possibility of rapid crystal separation, meaning the freshly acidified wine is available
quickly. This is, of course, only possible if the wine undergoes cold treatment after the Kalinatt has been added. For this, we can use the
contact method, which allows stabilisation to be achieved within approximately 3 days. Making use of the winter cold also offers a simple alternative.
When wine is stored at normal temperature, the precipitation of wine stones takes several weeks. The calculated final acidity can only be achieved after the complete crystallisation
of potassium hydrogen
tartrate, i.e. after an appropriate storage period or cooling, or following cold treatment. After Kalinatos treatment, retesting the total acidity by titration does not yield the calculated acid reduction,
as crystallisation has not yet taken place, but the targeted partial acid neutralisation has already occurred. The pH value changes only slightly during acid neutralisation
with Kalinat up to a concentration of 3 g/L, which is a further advantage when neutralising the acidity of young wines.
Product authorised under Commission Regulation (EU) No 934/2019. National
regulations must be observed during use. Product tested in a specialist laboratory for purity and quality.

Dosage and application
Dosage: 67 g Kalinat per 100 l of must, new wine or wine, to neutralise 1 g/L of acid.
After dissolving Kalinat in water, add it slowly to the wine whilst stirring, or dissolve it
in a liquid first. During this process, intense CO2 development may occur, so a sufficiently large acid-neutralising tank must be selected.

Storage: Protect
the product from odours and moisture. Carefully reseal opened packages.