II.2.1.3.1 Acidification

 

Definition:

Increase of the titratable acidity and the actual acidity (decrease of the pH).

Objectives:

a)        Production of balanced wines from a sensory point of view

b)       To promote good biological characteristics and good keeping quality of the wine.

Prescriptions:

The objective can be reached :

a)        By blending (**)[1] with musts of elevated acidity;

b)       With the help of strong cation exchangers in the free form (**)^[2].

c)        By the use of chemical procedures (see Chemical acidification (II.2.1.3.1.1);

d)       By microbiological acidification

e)        by electromembrane treatment, (see Acidification by Electromembrane treatment (bipolar membrane electrodialysis) (II.2.1.3.1.3)

 

Recommendation of 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