Winegrowers Supplies - De-acidification of Must
4. Extended double-salt de-acidification with Erbslöh Malicid
Allows unlimited scope in de-acidification with double salt de-acidification.
The extended double salt de-acidification with Malicid is allowed as per the order (EC) 1734/91 of 13.6.91 from the EEC council, back dated to 31.8.1990, up to 31.8.1992.
This procedure of double salt de-acidification with
the addition of Malicid has the tempting advantage that anything can be well
de-acidified. The link with the tartaric-acid content present in the
must/wine does not exist.
The process of de-acidification is the same as the already known double-salt de-acidification. In addition the calculated amount of Malicid is gradually added to the portion which has been de-acidified in small doses while stirring. The de-acidification process is finished when the whole amount of Malicid has been added and the build up of CO2 is complete. After that the crystals which have been formed are separated.
Malicid is a homogenous mixture from selective fractionated natural L(+)-tartaric-acid and special double-salt chalk.
The addition of Malicid within this extended double-salt de-acidification leads to a fining wine de-acidification without the displacement of the calcium content.
The following calculation formula is used for the application of Malicid:
Required quantity of Malicid (g/l) = 1.7 x [D - WA + FWA - (D x WA)/(TA - 2)]
where: D = desired de-acidification in g/l
TA = total titratable acidity (expressed as tartaric acid) in g/l
WA = tartaric acid in g/l
FWA = final tartaric acidity in g/l
For the individual procedures of de-acidification, especially the double-salt de-acidification and the extended double-salt de-acidification with Malicid, Erbslöh will provide instructions for use and calculation tables.