http___www.kuchniaiwino.eu_hr_2021_07_21_sni_C5_BEavanje-kiselosti-vina__1.xml
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Reducing the acidity of wine. Correcting wine "wet" concerns not only the weight of the must; the addition of water also increases the amount of fluid, thereby reducing the acid content. Fruit juice, which does not need to be enriched, but which shows high acidity, it is deacidified by adding calcium carbonate (CaCO3, can be purchased at the drugstore). To reduce the level of acidity by 1 g per liter of juice, have to be used up 0,7 g of calcium carbonate. Wanting to reduce the acid content of grape juice with 13 g per liter up to the level 8 g na litr, need 13 – 8 = 5 x 0,7 = 3,5 g CaCO3/l. Fruits with a high acid content include: grapes, agrest, lingonberry, raspberries, currant and blueberries.
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Smanjenje kiselosti vina. Ispravljanje "mokrog" vina tiče se ne samo težine mošta; dodatak vode također povećava količinu tekućine, čime se smanjuje sadržaj kiseline. Voćni sok, koje ne treba obogaćivati, ali koji pokazuje visoku kiselost, raskiseljuje se dodavanjem kalcijevog karbonata (CaCO3, mogu se kupiti u ljekarni). Za smanjenje razine kiselosti po 1 g po litri soka, moraju se potrošiti 0,7 g kalcijevog karbonata. Želeći smanjiti sadržaj kiseline u soku od grožđa s 13 g po litri do razine 8 g po litri, potreba 13 – 8 = 5 x 0,7 = 3,5 g CaCO3/l. Voće s visokim udjelom kiselina uključuje: grožđe, agrest, brusnica, maline, ribiz i borovnice.