When it comes to reducing the acidity in wine, one commonly recommended option is calcium carbonate. This substance is particularly effective for making large acid adjustments of 2g/L and higher, typically when the total acidity (TA) is above 9g/L.
To understand how calcium carbonate works, it's important to know that adding approximately 0.67g/L of this compound theoretically results in a reduction in TA of 1g/L. This means that by adding calcium carbonate, you can effectively lower the overall acidity of the wine.
The reaction that occurs when calcium carbonate is added to wine commonly leads to the formation of calcium tartrate. This is a neutral salt that can precipitate over time. The precipitation of calcium tartrate helps in reducing the acidity of the wine, as it removes some of the tartaric acid present.
In my experience as a sommelier and brewer, I have used calcium carbonate to adjust the acidity of wines on several occasions. It is important to note that the effectiveness of calcium carbonate in reducing acidity can vary depending on factors such as the initial acidity level of the wine and the specific composition of the wine.
It is always recommended to conduct small-scale trials before making larger adjustments to ensure that the desired results are achieved. This allows for fine-tuning the dosage of calcium carbonate based on the individual wine and its specific acidity levels.
Additionally, it is worth mentioning that while calcium carbonate can be effective in reducing acidity, it may also impact other sensory aspects of the wine. For example, excessive use of calcium carbonate can potentially lead to a reduction in perceived fruitiness or freshness in the wine. Therefore, it is crucial to find a balance that achieves the desired acidity reduction without compromising the overall quality and flavor profile of the wine.
Calcium carbonate is a commonly recommended option for reducing the acidity in wine, particularly for large acid adjustments. However, it is important to consider the individual characteristics of the wine and conduct small-scale trials to determine the optimal dosage. Finding the right balance is key to achieving the desired acidity reduction while maintaining the overall quality and sensory attributes of the wine.