Milk of peas

Munslöh lime – Pure calcium carbonate (E170) for the deacidification of must and wine

Milk of peas is a chemically pure, precipitated calcium carbonate (E170) for the targeted reduction of tartaric acid in must, new wine and wine. The deacidification is preferably carried out at the must stage, but can also be carried out in new wine or finished wine.

When used properly, tartaric acid is precipitated in a targeted manner. For a harmonious balance, a residual tartaric acid content of at least 1 g/l should remain in the wine.

Product benefits

• Pure calcium carbonate (E170)
• Targeted reduction of tartaric acid
• Can be used in must, young wine and wine
• Tested purity and quality
• Permitted under EU Regulation (EC) 2019/934

Dosage

• Precipitation of 1 g/l of tartaric acid requires 67 g per 100 l
• Corresponds to 0.67 g/L for a reduction of 1‰

Application

• Precipitate pea leach in water
• Admit slowly with constant stirring
• Observe strong CO2 development – use sufficiently large containers

In the case of high deacidification requirements or an unfavorable tartaric acid/malic acid ratio, double salt deacidification (e.g. with neoanticide) is recommended.

Note: apply in accordance with the applicable deacidification directives.