Carbonated lime 25 kg / bag (40012)

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Product description

Chemically pure, precipitated CaCO₃ (calcium carbonate) for reducing tartaric acid content in must, new wine and wine. E 170. Acid neutralisation
using Erbslöh-Kalk is recommended in must due to its higher tartaric acid content, but can also
be carried out in young wine and wine. As this acid neutralisation method can only reduce the tartaric acid content of the wine, the tartaric acid content
of the wine to be treated is the limiting factor. Tartaric acid content varies significantly from year to year depending on weather conditions, different vineyards and grape
varieties; therefore, precise laboratory measurements must first be carried out for acid-softening calculations.
For organoleptic reasons, the wine must
retain a tartaric acid content of at least 1 g/l (tartaric acid is less sour than malic acid).

Its use in foodstuffs is restricted. It may be used in accordance with acidity reduction regulations. Authorised under Commission
Regulation (EU) No 934/2019. The user must check national regulations. Tested for purity and
quality.

Dosage

After mixing Erbslöh-Kalk with water, add it slowly to the wine whilst stirring. During this process, intense CO2 development
can be observed, so a sufficiently large acid-neutralising tank must be selected.
To precipitate 1                                                                                                                                               �
Therefore, in the case of a low tartaric acid content, double salt acid neutralisation with
Neoanticid or double salt
acid neutralisation achieved through the combined use of the improved Neoanticid and Malicid must be carried out.

Storage

Store in a dry, odour-free place. Carefully reseal opened packages.