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Deacidification Details

Why remove acid?

Adding acid is not always the answer, sometimes you might want to reduce the acidity. The three (main) agents of wine deacidification are Potassium Carbonate (K2CO3), Potassium Bicarbonate (KHCO3) and Calcium Carbonate (CaCO3).

Potassium Carbonate and Potassium Bicarbonate are best suited for high TA, low pH juices or wines. Adding K2CO3 or KHCO3 encourages bitartrate crystallization (cold stabilization), so additions should be made prior to cold stabilizing.

Calcium Carbonate is best suited for high TA, high pH juices or wines. CaCO3 additions should be made following the double salt procedure in which the entire amount of CaCO3 is added in stages to a portion of the total juice or wine volume. This encourages precipitation of the Calcium Tartrate salts which would otherwise form later, perhaps in bottle.