Deacidification using Double Salt Method

Starting TA of wine, must or juice

Target TA

g/L Tartaric

TA amount to remove expressed in gm/lt tartaric acid

Volume of wine, must, juice

Portion of volume to treat

Liters

CaCO₃ required

Use this additional calculator option to work out the maximum deacidification possible if you know the amount of tartaric acid in must.

At least 0.5 g/L H2T should remain(1 g/L) is better).

Starting TA of wine, must or juice

g/L

Starting amount of tartaric acid

g/L

Tartaric acid to remain

g/L

Maximum possible reduction

g/L

Purpose

Use this method and calculator for Tartaric and Malic acids removal.

Background

Theoretically, tartaric and malic should precipitate equally, although in practice more tartaric tend to be removed.
A CaCO₃ seeded with calcium malate- tartrate should be used, such as Erbsloh Neoanticid. A portion of the must is completely deacidified, and the pH raised above 4.5 to ensure double salt formation. The amount of tartaric acid present in the must remains the limiting factor, but a greater deacidification can be achieved.

INSTRUCTIONS
Slurry the amount of CaCO₃ required in a suitable vat by slowly adding the juice volume to be treated, with thorough mixing Check for double salt crystals under the microscope When deacidification of the portion to be treated is complete, the juice should be filtered to remove all of the crystals. The treated portion is added back to the untreated portion and mixed.

This winemaking calculator is provided to you courtesy of NuVerge Canada Inc.

Disclaimer

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