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Lexicon

The largest wine encyclopedia in the world with 26,382 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

Lime deacidification

See under deacidification.

Deacidification

Reduction or conversion of the acids contained in the wine through various measures. This is particularly necessary in poor wine years when the grapes have not reached a sufficient degree of ripeness. This is generally 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). Although a high acid content in the grape must with a low pH value results in a purer fermentation, it is advisable from 12 g/l upwards.

Grape must can also be deacidified (usually to around 9 to 10 g/l), which results in a lower flavour impact than with wine. The fact that...
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This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
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