II.2.1.3.2 De-acidification

Definition :

Reduction of the total acidity and the actual acidity (increase of the pH).

Objective :

Production of balanced wines from a sensory point of view.

Prescriptions :

The objective can be achieved:

a)       Spontaneously by precipitation of tartaric acid in the form of potassium bitartrate (see Physical de-acidification II.2.1.3.2.1),

b)       By blending with less acidic musts (see Blending[AF1]),

c)        By the use of physical procedures (see Physical de-acidification II.2.1.3.2.1 and Cold treatment(**))^[1],

d)       By microbiological degradation of malic acid (see Microbiological de-acidification II.2.1.3.2.3),

e)       By the use of chemical processes (see Chemical de-acidification II.2.1.3.2.2 )

f)         With the help of anion exchangers (**)^[2]

g)       using an electromembrane process. (See: de-acidification using an electromembrane process (electrodialysis with bipolar and anionic membranes) (II.2.1.3.2.4)

Recommendation of the OIV:

Refer to the practices and procedures mentioned above.

^[1] ** indicate that the production conditions are being studied

^[2] ** indicate that the production conditions are being studied

[AF1]Blending est en ** dans les autres fiches, est-ce que je le rajoute ?