Arauner Kitzinger Carbonate of Lime, 500 g for Deacidifying Wine

Carbonate of lime lowers the acidity in grape must and wine. If your must brings too much acid, the resulting wine turns sharp and hard; with carbonate of lime you offset this in a targeted way. The active ingredient is calcium carbonate (CaCO₃).

Deacidification can be carried out in both the must and the wine. It is usually recommended before fermentation, that is, in the sweet must, and you can also add the lime beforehand during must clarification. Measure the acidity first so that you know how far you need to correct, and dose it step by step. You base the exact quantities and procedure on the package instructions.

• Contents: 500 g carbonate of lime (CaCO₃)
• Purpose: deacidification of grape must and wine
• Application: preferably before fermentation in the must, dosage according to the package instructions
• Tip: measure the acidity beforehand and correct it step by step
• Brand: Arauner Kitzinger

Manufacturer information:

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