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Kalsiumkarbonat CaCO3 E170, også kalt kalk eller kritt.

Den mest brukte syrenedsetteren ( øker pH ). Inneholder ekstra ren kalsiumkarbonat.

Dosering: 6,5 gram/ 10 liter reduserer syreinnholdet med 1 gram /liter

Leverandøren sier:

When and how should you use a deacidifier? 
Deacidification is best done as early as possible. Calcium carbonate is the most commonly used deacidifier. A great deal of frothing sometimes occurs on deacidification. You should therefore use a sufficiently roomy barrel/receptacle. Add the necessary quantity of deacidfier to the must, stir for a few minutes and leave to stand for a while. Stir again and once more leave to stand. Repeat this a few times until no more CO2 is formed (no sound of gas). Now leave everything to settle for 12-24 hours. Then siphon off the must/wine, leaving the white layer at the bottom.

Vinoferm Desacid Description:

A precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. E170. For foodstuffs (limited use). Observe regulations and deacidification directives when applying the product. Permitted according to laws and regulations presently valid. White fine powder, neutral in odour, low solubility in water, CO 2 -formation with acid addition.

Aim of Treatment: Reduction of tartaric acid in must/grape juice, young wine and wine.

Product and Effect: Deacidification with Desacid is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the young wine or wine stage. By means of this deacidification method only tartaric acid is precipitated. This is why with reference to total acid, the tartaric acid proportion is the limiting factor. For reasons of taste (tartaric acid tastes less sour than malic acid), a tartaric acid content of at least 1 g/L should remain in the wine.

Dosage and Application: Desacid is mixed with some water and is then slowly added to the vessel under constant stirring. The resulting formation of CO2 is vigorous, this means deacidification vessels must provide sufficient room. To precipitate 1 ‰ or 1 g/L tartaric acid, 67 g Desacid are required per 100 L of beverage to be treated. In case of extensive deacidification, unfavourable tartaric acid/malic acid ratios and generally in case of low tartaric acid proportions, a double-salt deacidification or an extended double-salt deacidification becomes necessary. Analysis: CaCO 3 Mg Na Fe As > 98,5 % < 0,1 % < 0,15 % < 5 ppm < 1 ppm

Storage: Protect from influences of odour and moisture. Reseal opened packagings immediately and tightly.

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