Determination of the Calcium in wine and must

Calcium levels at values of around 70 – 80 mg/L expose wines to tartaric instability. In this sense, the chemical analysis of calcium is very important to avoid the precipitation of calcium DL tartrate in the bottle. The precipitation of this salt is an increasingly frequent phenomenon due to an increase in the concentration of Ca²⁺ in the must following the now known phenomenon called “Climate change”.

The testing of calcium in the must also assumes considerable importance in the treatment of the must with potassium DL tartrate (Oeno 42/2000) with which it is possible to reduce the calcium content in the must, thus significantly reducing the risk of tartaric instability of the future wine.