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Reduction or transformation of the acids contained in the wine through various measures. This is especially necessary in bad wine years when the grapes have not reached a sufficient degree of ripeness. In principle, this is permitted for fresh grapes, grape must, partially fermented grape must, young wine and wine. However, this depends on the wine-growing zone. For wine-growing zone A (Germany, except Baden) and wine-growing zone B (Baden and Austria), partial deacidification is permitted (but not acidification). A high acid content in the grape must with a low pH value causes a purer fermentation, but is very much advisable from 12 g/l onwards.

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The world's largest Lexicon of wine terms.

25,902 Keywords · 46,873 Synonyms · 5,330 Translations · 31,239 Pronunciations · 179,676 Cross-references
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