Erbslöh-Lime lime softener 100g
Short description of the product
Chemically pure, precipitated CaCO3 (calcium carbonate) for the reduction of tartaric acid (E-170). For foodstuffs
limited use in food. Its use is subject to the use of deacidification specifications.
Authorised under current legislation and regulations in force, as regards purity and quality
tested in a specialised laboratory.
Purpose of treatment
To reduce the tartaric acid content of must, new wine and wine.
The product and its effects
Deacidification with Erbslöh-Kalk should be carried out in must because of the higher tartaric acid content, but
but can also be used in new wine and wine. As this deacidification method only reduces the tartaric acid content of the wine
The wine to be de-acidified is therefore a limiting factor. A
the acidity of the wine can vary greatly from year to year depending on the weather conditions, the different sites and the grape varieties.
Therefore, accurate laboratory measurements must be carried out first for the de-acidification calculations.
For organoleptic reasons, the minimum acidity of wine (tartaric acid is less acidic than malic acid) is 1 g/l
of tartaric acid must be retained.
Dosage and administration
After mixing Erbslöh-Kalk in water, slowly add to the wine while stirring. Meanwhile, intensively
CO2 evolution is observed, so an appropriate size of de-acidification tank should be chosen.
To precipitate 1 millilitre or 1 g/l of tartaric acid, add 67 g of Erbslöh lime to 100 l of wine to be de-acidified
High deacidification demand, resulting in an unfavourable tartaric/alkaline ratio. Therefore, low tartaric acid ratio
double deacidification with Neoanticid or the improved Neoanticid and Malicid in combination
with NeoNeoicidal and Maloicidal double deacidification.
Protect from foreign odours and moisture. Carefully close opened packages immediately after use
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