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Reduction acidity

See under 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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