Description
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Reduces total acidity in musts and wines with precision and stability
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Blended formulation of potassium bicarbonate and potassium tartrate minimizes pH overshoot
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Preserves sensory quality while softening harsh acidity
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Safer and more predictable than using raw deacidification salts individually
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Improves conditions for malolactic fermentation by moderating acid stress
Deacid is a ready-to-use deacidification agent developed to safely and effectively lower acidity in musts and wines. It combines the acid-neutralizing power of potassium bicarbonate with the buffering and stabilizing action of potassium tartrate. This dual-action formula reduces the sharpness of excessive tartaric acid while avoiding the risks of using raw bicarbonate alone, such as overcorrection, CO₂ volatility, or sensory imbalance. Deacid works gently and predictably, preserving freshness and avoiding chalky or soapy off-notes. It also promotes a more favorable environment for malolactic fermentation to proceed by reducing overall acid stress. Winemakers choose Deacid not only for its effectiveness, but for its convenience, safety, and wine-friendly balance compared to standalone chemical treatments.
Protocol
Gradually add the calculated dose directly into the must or wine, ideally during pumping-over to ensure even distribution. If preferred, pre-dissolve in warm, chlorine-free water before addition. Monitor CO₂ release and volume increase during application. Rack or filter after salt precipitation settles fully.
Usage Rates
The manufacturer specifies 130 g/hL per 1 g/L reduction in total acidity. We’ve converted to more easily used dosage rates.
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Target Acidity Reduction
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Dosage (g/L)
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Dosage (g/gal)
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1 g/L TA reduction
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1.30
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4.92
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2 g/L TA reduction
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2.60
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9.84
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3 g/L TA reduction
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3.90
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14.76
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Conduct bench trials to verify target acidity correction and flavor outcome prior to bulk application.
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