Glossary
Acidification
/uh-SID-ih-fih-KAY-shun/
Adding acid to must or wine to increase acidity.
Full Definition
Acidification adds tartaric, citric, or malic acid to grape must or wine to raise acidity and lower pH. It's permitted in warm regions where grapes lose acidity during ripening. Legal in California but prohibited in many European regions where chaptalization is allowed instead. Goal is achieving better balance.
Related Terms
See Also
Reference
More terms starting with A
Acetaldehyde
A chemical compound formed during fermentation and oxidation.
Acetic Acid
The acid responsible for vinegar character in wine.
Acidity
The tart, sharp quality in wine from natural grape acids.
Adega
Portuguese term for winery or wine cellar.
Aeration
Exposing wine to air to soften tannins and release aromas.
Aging
The maturation of wine over time in barrel, tank, or bottle.