CaCO3 and KHCO3 Deacidification Calculator
Calculate carbonate additions and partial volumes for single and double salt processes.
Conversion of volumes (gal to L):
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Single Salt Deacidification
Insert your parameters for single salt deacidification here:
All units must be converted to the metric system.
67 g/100L
Carbonate Addition
333.7 g
Single salt process:
- Only Precipitates tartaric acid.
- Useful if tartaric acid is high enough (never precipitate all!)
- Should be used as last fine adjustment (adjustment < 3 g/L).
Example of an addition calculation (Single salt process):
You have a barrel (60 gallons) of wine and want to lower the titratable acidity from 8 g/L to 6 g/L (calculated as tartaric acid equivalents). You are using Calcium Carbonate or Potassium Bitartrate (fixed addition factor of 67 g/100L). You will need to add 304.2 g to your barrel.
You have a barrel (60 gallons) of wine and want to lower the titratable acidity from 8 g/L to 6 g/L (calculated as tartaric acid equivalents). You are using Calcium Carbonate or Potassium Bitartrate (fixed addition factor of 67 g/100L). You will need to add 304.2 g to your barrel.
Double Salt Deacidification
Insert your parameters for double salt deacidification here:
All units must be converted to the metric system.
Slowly stir wine into CaCO3!
Partial volume of wine
58.3 L
Calcium Carbonate
333.7 g
Double salt process:
- Precipitates equal amounts of tartaric and malic acids.
- Useful for high malic acid wines (MLF toxicity) and wines with low tartaric acid.
- Should be used early in process for coarse acid adjustment.
- Done by full acid precipitation in partial volume (Important: add wine to carbonate!)
Example of an addition calculation (Double salt process):
You have a barrel (60 gallons) of wine and want to lower the titratable acidity from 8 g/L to 6 g/L (calculated as tartaric acid equivalents). You are using Calcium Carbonate and need to separate 53.1 L of wine from your tank. Slowly stir that volume (53.1 L) into 304.2 g of CaCO3 before blending it back.
You have a barrel (60 gallons) of wine and want to lower the titratable acidity from 8 g/L to 6 g/L (calculated as tartaric acid equivalents). You are using Calcium Carbonate and need to separate 53.1 L of wine from your tank. Slowly stir that volume (53.1 L) into 304.2 g of CaCO3 before blending it back.
