Erbslöh-Kalk is a precipitated, chemically pure calcium carbonate for the reduction of tartaric acid. Deacidification with Erbslöh-Kalk is mostly carried through in the must stage due to the higher tartaric acid content, yet can also be effected in the young wine or wine stage. By means of this deacidification method only tartaric acid is precipitated. This is why with reference to total acid, the tartaric acid proportion is the limiting factor.
Due to climatic conditions, the different growing regions and the different vine varieties, the tartaric acid content fluctuates considerably from year to year. Therefore information should be gathered at a competent office (viticultural consultation or special laboratory) before calculating deacidification ratios. For reasons of taste (tartaric acid tastes less sour than malic acid), a tartaric acid content of at least 1 g/L should remain in the wine.
Erbslöh Geisenheim AG is a supplier of fruit-based beverages for the beverage industry. This company has a wide variety of products such as wines, beers, spirits, and juices. They use many filtration methods including filter sheets that contain a cross-linked fibre structure as well as special cellulose fibres. This company also uses modern distillation technologies to produce their high quality spirits.
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Erbslöh Geisenheim AG makes their documentation available in the regions indicated below:
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