Acidification
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