CALCIUM CARBONATE Request for Quotation
When making wine, calcium carbonate (or potassium carbonate) can be used to remove some acid from fruit juice with high acidity (above 1.5%). For every 100L grape juice to remove 0.1% acid, 66g calcium carbonate is required. Acid can be removed after fermentation. The compound leavening agent can also add appropriate amount of calcium carbonate.
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