precipitated chalk VINOFERM desacid 1 kg

Precipitated Chalk for Processing Juice and Wine Acids Precipitated chalk is an effective and natural juice acid softener containing pure calcium carbonate. It's an ideal solution for home juice and wine making. Usage and Dosage Standard dose: 6.5g chalk per 10 liters reduces acidity by 1g/l For rhubarb juice: 2g chalk per 1 liter to soften oxalic acid Processing Instructions Treating juice or wine acids is recommended immediately after pressing. During the process: Leave enough space in the container for foaming Add the required amount of chalk Mix thoroughly for several minutes Let it stand and repeat mixing Continue the process until CO2 release stops Let stand for 12-24 hours Decant clear liquid from white sediment The product is ideal for home gardeners, juice and wine makers, and food processors. Ensures tastiness and proper acidity of beverages.

Calcium Carbonate - Natural Acid Softener for Beverage Production. High-quality calcium carbonate for regulating beverage acidity. Particularly effective in processing rhubarb and fruit wines. Dosing Guide: General use: 6.5g/10L reduces acidity by 1g/L. For rhubarb: 2g/L to soften oxalic acid. Instructions for Use: Begin treatment as early as possible after juice production. Leave sufficient space in the container for foaming. Add the required amount of calcium carbonate. Mix thoroughly for several minutes. Let it rest and repeat mixing. Continue the process until CO2 release stops. Settling and Clarification: Let the treated beverage stand for 12-24 hours. Carefully remove the clear liquid from the white sediment.

Sanavin - Professional Wine Acidity Regulator Sanavin is a high-quality wine acidity regulator specifically designed for premium wine production. This advanced solution balances wine acidity while preserving all essential organoleptic properties and the authentic character of the wine. The product consists of 90% potassium hydrogen carbonate and 10% neutral potassium tartrate. It is a white, odorless powder that dissolves quickly and evenly in wine. Due to its hygroscopic nature, it absorbs moisture from the air. Effectively reduces excess acidity, preserves authentic wine taste, doesn't create off-flavors, maintains original wine color, enhances natural wine aromas. The optimal amount is 150-200 grams per 100 liters of wine. 110 grams of Sanavin reduces tartaric acid content by 1 g/l. Conduct trials to find suitable dosage, add powder to wine slowly while stirring, initial foaming subsides naturally, do not use with fresh grapes, grape must, or wines still in fermentation. Store in airtight packaging in a cool, dry environment. Product complies with European Union regulation CE 822/87. Sanavin forms neutral compounds when reacting with tartaric acid, reducing the overall acidity of wine. This makes the wine taste more harmonious and enjoyable.

Sanavin - Professional Wine Acidity Regulator. Sanavin is a high-quality wine acidity regulator specifically designed for premium wine production. This advanced solution balances wine acidity while preserving all essential organoleptic properties and the authentic character of the wine. The product consists of 90% potassium hydrogen carbonate and 10% neutral potassium tartrate. It is a white, odorless powder that dissolves quickly and evenly in wine. Due to its hygroscopic nature, it absorbs moisture from the air. Main Benefits in Wine Production: Effectively reduces excess acidity, preserves authentic wine taste, does not create off-flavors, maintains original wine color, enhances natural wine aromas. The optimal amount is 150-200 grams per 100 liters of wine. 110 grams of Sanavin reduces tartaric acid content by 1 g/l. Usage Instructions: Conduct test trials to find suitable dosage, add powder to wine slowly while stirring, initial foaming subsides naturally, do not use with fresh grapes, grape must, or still fermenting wines. Store in airtight packaging in a cool, dry environment. Product complies with European Union regulation CE 822/87. Sanavin forms neutral compounds when reacting with tartaric acid, reducing the overall acidity of wine. This makes the wine taste more harmonized and enjoyable.

Wine Acidity Regulator - Potassium Bicarbonate (KHCO₃) Potassium bicarbonate (KHCO₃) is a professional acidity regulator used in the wine industry. This high-quality compound is widely used in wine production, food industry, and pharmaceuticals. Product Properties: It is a crystalline, colorless, and odorless powder that dissolves transparently in water. The product meets the highest purity standards and is certified for use in the wine industry. Professional Use in Wine: The recommended standard dosage for winemakers is 140g/100L, which reduces wine acidity by 0.1%. Before treating larger quantities, it is recommended to conduct tests with smaller batches. Product Technical Specifications: Moisture content: less than 1%, Metal impurities: below 10 ppm/Pb, Package: 1 kg, Best before: 14.07.2026. Storage Instructions: Store in a cool and dry environment, Ensure good ventilation, Carefully seal opened package, Avoid moisture and high temperatures. Potassium bicarbonate reacts with acidic compounds in wine, ensuring optimal acidity levels and improving wine taste properties. The product is widely recognized among professional winemakers.

Magnesium Sulfate (Epsom) - Brewing Mineral 500g Magnesium sulfate is an essential brewing mineral that helps enhance beer's taste properties and regulate the chemical composition of brewing water. This 500-gram package contains quality Epsom salt specifically designed for home brewing. Main properties of magnesium sulfate in brewing: Gently lowers water pH level, improves enzyme activity, enhances hop bitterness profile, helps achieve a clearer flavor bouquet. Magnesium sulfate is particularly useful when brewing hop-forward beer styles, where it helps highlight the characteristic sharpness and freshness of hops. The mineral supports the brewing process by optimizing water chemistry for quality beer production. Usage: Add magnesium sulfate carefully and moderately, following the exact quantities in the beer recipe. Excessive use can affect beer taste and have a laxative effect. Storage: Keep in a dry and cool place, in an airtight container.

Kaltsiumsulfaat (Gypsum) - 500g. Kaltsiumsulfaat, tuntud ka kui kips, on kasulik õllepruulimise vee korrigeerimisel. See alandab vee pH taset ja võimaldab lisada kaltsiumit, kui vesi sisaldab vähe sulfaati. Sulfaadi lisamine annab humala kibedusele teravama ja selgema maitse. Kasutatakse õllevee püsiva kareduse suurendamiseks. Eriti populaarne Briti stiilis õllede valmistamisel, kui kohalik vesi on liiga pehme. Kaltsiumsulfaat aitab luua ideaalse keskkonna õlle pruulimiseks, toetades ensüümide tööd ja soodustades pärmi fermentatsiooni. Toode on lihtne kasutada - tuleb lihtsalt lisada ettemääratud kogus õllevette vastavalt retseptile. See aitab saavutada soovitud maitseprofiiliga õlle ning tagab ühtlase pruulimisprotsessi.

Enartis Bianco Neve happesuse vähendaja 50g on tooteks, mis on spetsiaalselt välja töötatud veinide happesuse alandamiseks kuni 1% ulatuses vastavalt Euroopa Liidu regulatsioonidele. See universaalne valmistis sobib kasutamiseks kõikide veinitüüpidega, muutes joogi märgatavalt pehmemaks ja nauditavamaks. Valmistis koosneb 95% kaaliumvesinikkarbonaadist ja 5% neutraalsest tartaadist, tagades tõhusa ning täpse happesuse reguleerimise. Toote ainulaadne omadus seisneb selles, et see vähendab veini happesust ilma muutmata joogi algset maitset, aroomi ega värvi. Kasutamiseks tuleb preparaat segada väikese koguse veega ning lisada veinile, hoolikalt läbi segades. Pärast kahe päevast seismisaega saab veini ettevaatlikult ära valada, jättes põhja sademe. Toodet tuleb hoida jahedas ja kuivas kohas, lastele kättesaamatus kohas. Pakendi suurus on 50 grammi, mis võimaldab mugavalt reguleerida veini happesust professionaalses ja kodustes tingimustes.

Citric Acid E330 for Food Industry - 25kg Package High-quality citric acid E330 is an effective acidity regulator in juice industry and food processing. The large 25-kilogram package is ideal for industrial use. Main Product Features: Package size: 25 kg. Manufacturer: China. Application: food industry, juice production. Precise dosage: 8.5g citric acid per 10 liters of liquid. Use in Juice Industry: Citric acid E330 is an essential component in juice and beverage production. The precise dosing formula ensures optimal acidity - 8.5 grams of citric acid per 10 liters of liquid increases acidity by 1 g/l. Storage: Store in a dry and cool place. Package must be tightly sealed to prevent moisture access. Suitable for use in various food industry sectors, including juice, preserves, and soft drink production.

Lactool-Lactic Acid is an effective liquid acidity regulator, ideal for home wine and beer making. This 80% concentration product allows precise control of your beverages' acidity both during and after the fermentation process. Usage and Benefits: Suitable for both fermenting and finished wine, precise dosing enables achieving desired acidity, easy to use in liquid form, professional quality for home use. Dosing Instructions: 12.5 milliliters (15 grams) of Lactool-Lactic Acid per 10 liters of beverage increases acidity by 1 gram/liter. This precise ratio allows you to achieve ideal taste and balance in your beverages. Lactool-Lactic Acid is a reliable choice for home wine and beer makers who want to achieve professional quality in their beverages.

Lactic Acid 80% - Acidity Regulator for Wine and Beer. Professional Lactic Acid 80% is an effective liquid for precise acidity regulation in wine and beer. This high-quality acidity regulator is perfectly suitable both during fermentation and for finished wines. Usage and Benefits: Precise acidity control in wines and beers, easy to dose and use, suitable for fermenting and finished wine, professional quality. Precise Dosing Information: Dosing Lactic Acid is simple and precise: 12.5 ml (15 g) solution per 10 liters of wine/beer. Result: acidity increase by 1 g/l. Lactic Acid 80% is a reliable choice for home winemaking and beer brewing, ensuring your beverages achieve exactly the desired acidity level.

Acid Dosing in Wine Processing

Precise acid dosing is extremely important in winemaking. The standard dosing ratio is 10 grams of acid per 10 liters of liquid, which increases the solution's acidity by 1 gram per liter. Measuring and Calculating Acidity. In French wine literature, acidity is expressed in sulfuric acid with a coefficient of 1.53. To determine the acid content in tartaric acid, multiply the acidity measured in sulfuric acid by 1.53. Useful Knowledge: Dosing ratio: 10g/10l. Acidity increase: 1g/l. Tartaric acid calculation coefficient: 1.53. These precise measurements and calculations ensure a quality wine process and achieving the correct acidity level.

Sanavin - Professional Wine Acidity Regulator. Sanavin is a high-quality wine acidity regulator specifically designed for premium wine production. This advanced solution balances wine acidity while preserving all essential organoleptic properties and the authentic character of the wine. The product consists of 90% potassium hydrogen carbonate and 10% neutral potassium tartrate. It is a white, odorless powder that dissolves quickly and evenly in wine. Due to its hygroscopic nature, it absorbs moisture from the air. Main Benefits in Wine Production: Effectively reduces excess acidity, preserves authentic wine taste, does not create off-flavors, maintains original wine color, enhances natural wine aromas. The optimal amount is 150-200 grams per 100 liters of wine. 110 grams of Sanavin reduces tartaric acid content by 1 g/l. Usage Instructions: Conduct test trials to find suitable dosage, add powder to wine slowly while stirring, initial foaming subsides naturally, do not use with fresh grapes, grape must, or still fermenting wines. Store in airtight packaging in a cool, dry environment. Product complies with European Union regulation CE 822/87. Sanavin forms neutral compounds when reacting with tartaric acid, reducing the overall acidity of wine. This makes the wine taste more harmonized and enjoyable.