Acidification

/uh-SID-ih-fih-KAY-shun/
🍷Winemaking

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

tartaric acidphamelioration

See Also

deacidificationbalance
Acetic AcidBack to GlossaryAcidity

More terms starting with A

Acetaldehyde

A chemical compound formed during fermentation and oxidation.

Acetic Acid

The acid responsible for vinegar character in wine.

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The tart, sharp quality in wine from natural grape acids.

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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.