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Lexicon
The largest wine encyclopedia in the world with 26,076 Terms.
0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Acidification

This process, also known as acidification or acidification, is the enrichment with different acids. This is useful when the grape must has too little acidity in hot years or in climatically warm wine-growing regions. This is a frequently practised procedure in many countries of the New World. A particularly common form in southern countries is to blend low-acid wines with high-acid wines.

Application

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 zone. For wine-growing zones A (Germany, except Baden) and B (Germany-Baden and Austria), however, acidification is not permitted or is only permitted in exceptional cases after an appropriate application (however, deacidification is permitted). Malic acid, tartaric acid, metatartaric acid (tartaric acid in powder form) or lactic acid may be used.

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