II.3.1.1 Acidification

Classification:

• Malic acid (D,L-, L-): additive
• Lactic acid: additive
• Tartaric acid: additive
• Citric acid, monohydrate: additive

Definition :

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

Objectives :

a)        Production of wines with good sensory balance

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

Prescriptions :

The objectives can be achieved :

a)        By blending with wines of elevated acidity;

b)       With the help of strong cation exchangers in the free form (**)^[1]

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

d)       By electromembrane treatment, (see II.2.1.3.1.3 ‘Acidification by Electromembrane treatment (bipolar membrane electrodialysis’)

Recommendation of OIV:

Refer to the practices and procedures mentioned above.

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