II.2.1.3.1.2.1 Acidification by yeasts

Definition:

Increase of titration acidity and real acidity (decrease in pH) during alcoholic fermentation with yeasts (Saccharomyces and non-Saccharomyces)”.

 

Objectives:

a)        To make balanced wine from a sensory point of view;

b)       To obtain a production of D or L-malic acid and/or D or L-lactic and/or succinic acid during alcoholic fermentation.

Prescriptions:

Acidification by musts can operate:

a)        on musts (see file II.2.1.3.1);

b)       with pure strains or successive fermentations using yeast strains capable of producing D or L-malic acid and/or D or L-lactic and/or succinic;

c)        the yeast must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV:

Admitted.