Deacidification Climate conditions lead to the most different acid contents, changing from vintage to vintage. Frequently this leads to inharmonious wine flavours. Different approved methods can be used to neutralize acidity: standard deacidification, fine deacidification, double-salt deacidification and extended double-salt deacidification, dependent on the present acid content and acid proportions. Kalinat Potassium hydrogen carbonate for fine deacidification of must, young wine and wine.   Erbslöh-Kalk A precipitated, chemically pure calcium carbonate for the reduction of tartaric acid.   Malicid® Homogeneous mixture of selectively fractionated natural L(+) tartaric acid and special double salt lime for the extended double-salt deacidification.   Neoanticid Highly reactive special lime for double-salt deacidification; at the same time precipitation of malic acid and tartaric acid.   © Erbslöh Geisenheim AG