Plastering of wine and beer is the addition of an acidifier, normally gypsum (calcium sulfate, CaSO4 ยท 2H2O), to correct the pH level of water.
The technique is used by home brewers and is also fairly common in the sherry-producing regions of Spain.

Categories: Technique
References:
Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale (38th World Congress of Vine and Wine, 2015)
International Code of Oenological Practices: Calcium sulfate
Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area (40th World Congress of Vine and Wine, 2017)
Beer & Brewing: Gypsum
Inbound Links
Abrastol


Unlinked Mentions
Bun kebab
Molded cookie

Article content licensed under CC-BY-SA; image data under CC-BY-SA from Wikimedia Foundation

        
    ID: 20744