Extreme de-acidification of musts and finished wines. Better choice for acid reductions than regular chalk (calcium carbonate) because it reduces equal amounts of malic and tartaric acid in the must. Acidex only works within a saturated solution so in practice a fraction of the must to be deacidified is drawn off, de-acidified, clarified, and returned to the main portion. This effectively dilutes the acidic must/wine. 5 ml (1 teaspoon) = approximately 2.2 g.