Redukwas® Plus - acidity regulator

If you make and enjoy homemade fruit wines, then surely, like other winemakers, you often face the problem of excessive acidity in your musts and liquor. Therefore, discover and start using Redukwas® Plus - an effective agent that will help you adjust the acidity in your fruit batches containing significant amounts of citric acid without having to dilute the batch or add large amounts of sugar. With Redukwas® Plus you will easily step up to a higher level of winemaking craftsmanship, producing better quality wine. 

• Reduction of acidity in must and wine from currants, raspberries, gooseberries or blackberries - thanks to using Redukwas® Plus you will noticeably improve the overall quality of the wines made from these fruits and emphasise the natural flavour of the ingredients used.
• Balanced fruit flavour and aroma - Redukwas® Plus means opting for mineral deacidification - the ideal way to get must and wine with the right acidity, without over-diluting with water or over-sweetening.
• Obtaining the desired aroma and flavour of the fruit - Redukwas® Plus will allow you to clearly accentuate the original qualities of the fruit used.
• Wide range of deacidification - Redukwas® Plus neutralises particularly efficiently the citric acid naturally present in fruit, reducing acidity withing the range of 2-12 g/L. 
• Efficiency - One pack of Redukwas® Plus allows the acidity level to be reduced in batches of up to 60 litres. 
• Ease of use for everyone - Redukwas® Plus is a simple way to reduce the acidity of must, which both experienced winemakers and novice hobbyists will appreciate. 

Redukwas® Plus is a product dedicated primarily to the deacidification of musts and wines made of currant, raspberry, gooseberry and blackberry, containing significant amounts of citric acid. The formulation of this new product allows the production of a high-quality wine with strong essence, characterised by the fullness of the aroma and flavour of the fruit. You will avoid the necessity to deacidify through diluting the must or masking the high acidity with excessive sugar addition. 

The aim of deacidification is to reduce acidity to a level of 6-10 g/L, and the process is most effective with an initial must/wine acidity of 12-18 g/L. In the case of fruit with a higher starting acidity, such as currants (30-32 g/L), a pre-dilution (usually 1:1) is necessary to achieve the recommended level of starting acidity. 

Redukwas® Plus will influence the proper course of the fermentation process, providing the yeast with optimal working conditions and increasing its productivity and proper growth.

Ingredients: calcium carbonate, magnesium hydroxycarbonate.