Properties :
“Double-salt” deacidification is only possible with a product such as Desacid OF, which is composed of precipitated calcium carbonate with traces of calcium malate- tartrate. The addition of Desacid OF leads to the precipitation of malic and tartaric acids as a salt, i.e. calcium malate-tartrate, which is composed of 50% tartaric acid, and 50% malic acid.
The success of this deacidification method depends on the pH values, because the salt will redissolve at pH values below 4.5. In order to maintain a high pH, the wine is poured over the calcium carbonate, and only part of the wine is deacidified, to keep a medium with excess calcium carbonate (and thus, with a high pH).
The “double-salt” deacidification method leads to a nominal volume loss of 1.5 litres per 1 kg of calcium carbonate, i.e. a loss of 0.1 % for a deacidification of 1 g/l of tartaric acid.
N.B: It is essential to consider the partial volume to be deacidified. The deacidification is only to be carried out with sulphited and stabilized wines.
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