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.

Wine Acidity Regulator - Natural Acid Blend for Fermentation High-quality three-acid blend for winemaking contains equal parts (33%) of citric acid, tartaric acid, and malic acid. This professional acid blend is specifically designed to enhance the fermentation process and precisely regulate wine acidity. Usage and Dosage Easy to dose: 10 grams of acid blend per 10 liters of wine increases acid content by 1 g/l. This ensures optimal acidity level in the fermenting liquid. Technical Specifications Citric acid content: 33% Tartaric acid content: 33% Malic acid content: 33% Acidity Measurement Wine acidity is measured in grams of tartaric acid per liter. To convert acidity expressed in sulfuric acid (French method) to tartaric acid, multiply the result by 1.53. This acid blend is ideal for both amateur and professional winemakers who want to achieve precisely regulated acidity in their wine.

Burton Salts - for brewing water and mash pH adjustment. Burton salts are an effective solution for increasing brewing water hardness and precise mash pH level adjustment. This specially developed salt mixture ensures optimal pH levels, which is essential for quality homebrewing. Main benefits: Precisely regulates mash pH level, increases permanent water hardness, improves beer brewing process efficiency, ensures consistent quality. Usage: Dosage: 12 grams of mixture per 25 liters of water. Add the salts to brewing water before starting mashing to achieve the best results. Using Burton salts helps achieve professional-grade homebrew by ensuring proper mineral content and acidity levels throughout the brewing process.

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.

Kaaliumkloriid 1kg, BrewFerm on oluline lisand koduveini valmistamisel, mis aitab reguleerida happestabiilsust ja täiustada veini maitseomadusi. See looduslik mineraalaine lisab veinile täidlust ning tasakaalustab happesust, muutes lõpptulemuse harmoonilisemaks ja meeldivamaks. Kasutamine on lihtne – lisage väike kogus kaaliumkloriidi (tavaliselt 0,5-2 g/l) veinile vastavalt retseptile ja soovitud maitseomadustele. Eriti kasulik on see toode marjaveini valmistamisel, kus happesuse kontroll on lõpptulemuse kvaliteedi seisukohalt kriitilise tähtsusega. BrewFermi kaaliumkloriid on kõrge puhtusastmega toidukvaliteediga toode, mis on spetsiaalselt välja töötatud veinivalmistamise tarbeks. Pakendatud mugavasse 1 kg pakendisse, piisab sellest mitmete veinisarjade valmistamiseks. Kaaliumkloriid toimib veinivalmistamisel elektrolüüdina, mis aitab tasakaalustada veini keemilist koostist. See aitab vähendada liigset happesust ja parandada veini stabiilsust säilitamise ajal. Lisaks aitab see tõsta veini pH-taset, mis võib olla kasulik eriti hapude marjaveini puhul.

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.