Joenos Carbonate of Lime (Wine Chalk), 500 g

Some vintages simply bring too much acidity, especially with apples, currants or early-harvested grapes. Carbonate of lime (calcium carbonate) binds part of this acid and makes must or wine more palatable.

When you stir it in, it foams, which is normal: the bound acid escapes as carbon dioxide. So work in a vessel with enough air space and add the lime in portions. Dosage as per package instructions, and it is better to deacidify in steps than all at once: you can always add more, but you cannot take it back.

• Contents: 500 g calcium carbonate (carbonate of lime)
• Enough for: several deacidifications, dosage as per package instructions
• Use: stir into must or wine in portions, carbon dioxide escapes in the process
• Brand: Joenos

Manufacturer's information:

• Dosage: approx. 67 g/hl to lower tartaric acid by 1 g/l
• Add directly into the container, mix well, let it settle and then rack off