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Term (also acidification) for the enrichment of low-acid grape musts with various acids. This is a frequently practised winemaking process in many New World countries. A particularly common form in southern countries is the blending of low-acid wines with high-acid wines.


In principle, this is permitted for fresh grapes, grape must, partially fermented grape must and young wine up to a maximum of 1.5 g/l and wine up to a maximum of 2.5 g/l. However, this depends on the wine-growing region. However, this depends on the wine-growing zone. For wine-growing zones A (Germany, except Baden) and B (Germany-Baden and Austria), however, acidification is not permitted or only permitted in exceptional cases following a corresponding application (but deacidification is permitted). Malic acid, tartaric acid, metatartaric acid (tartaric acid in powder form) or lactic acid may be used.

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