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.

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