Calcium Carbonate
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In beermaking: Chalk. Sometimes used for temporary hardness in dark beers. Adjusts pH up.
In winemaking: Used to lower acidity levels. 2.5 grams per gallon will roughly lower acidity by .1%. It does not require cold stabilization to precipitate-out acid like Potassium Carbonate does, but it takes longer, affects flavor, and it reduces tartaric before dropping out malic or citric acids. See AD640 for Potassium Carbonate.