Carbonate, Calcium
Calcium carbonate is used as a deacidifying agent. High acid/low pH musts are the best treatment candidates. Works by combining with tartaric acid to form calcium tartrate. Recognised by the OIV, calcium carbonate is permitted for use in grape wine in over 40 countries worldwide.
This product is used for deacidification. The transport of calcium ions causes salification of free tartaric acid. The use of calcium carbonate is also authorised when using the so-called “double salt” method of deacidification. It may then contain small quantities of calcium tartromalate (double salt) and/or calcium tartrate. Calcium carbonate exists as a white powder with the reaction properties of carbonates. In solution in a concentration of 5 pp 100 (m/v) in dilute acetic acid (R), it yields calcium reactions. For further substance information, please see the OIV’s International Oenological Codex.
Synonym(s): Aragonite, Calcite, Limestone
CAS Number: 471-34-1
E Number: 170
INS Number: 170
International Organisations Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
Food Category
- Wine (grape)
Functional Class
-De-acidification Calcium carbonate: processing aid
Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits)
Not available at this time
FIVS
Classification Category 1 – Naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage - Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, calcium carbonate is used:
This product is used for deacidification. The transport of calcium ions causes salification of free tartaric acid. The use of calcium carbonate is also authorized when using the so-called “double salt” method of deacidification. It may then contain small quantities of calcium tartromalate (double salt) and/or calcium tartrate There are regulations governing the use of this product.
Usage in Winemaking:
Carbonate calcium is used as a deacidifying agent. High acid/low pH musts are the best treatment candidates. Works by combining with tartaric acid to form calcium tartrate. Advantages are:
- Material is inexpensive.
- Can reduce tartaric acid on average by 5.0 grams/liter (0.5%) without affecting wine quality.
- Maximum benefit obtained by treating 1/3 of total must and blending treated and untreated must portions.
- Must will continue to drop acidity, to a lesser extent, during fermentation.
- No problems with calcium tartrate precipitation in wine
Fermentation kinetics favour must treatment over wine treatment.
See FIVS technical papers for more information - click here.
