• Reduces total acidity in musts and wines with precision and stability
• Blended formulation of potassium bicarbonate and potassium tartrate minimizes pH overshoot
• Preserves sensory quality while softening harsh acidity
• Safer and more predictable than using raw deacidification salts individually
• 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.