Typically used to lower acidity in wine.  Use 5/8 teaspoon per US gallon to lower Total Acidity (TA) by about .15%.  NOTE:  It is not recommended to lower Total Acid (TA) by more than about 0.25 to 0.3%.  Use before fermentation.

May also have applications in beer making, when emulating styles from areas with high carbonate in the local water.