To lower the acidity of 3000 L of wine from 8.5 to 7.3 g/L you need about 0.8 g/L of calcium carbonate, that is about 2.4 kg.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Why does 1 g/L of acidity need 0.67 g of chalk?
Calcium carbonate neutralises tartaric acid at a mass ratio of 100 to 150, that is 0.67 g per 1 g of acid.
The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.