Glossary
Deacidification
/dee-uh-sid-ih-fih-KAY-shun/
Reducing acid levels in wine.
Full Definition
Deacidification lowers acid levels in wine, typically using potassium bicarbonate, calcium carbonate, or ion exchange. It's practiced in cool climates where grapes can become excessively acidic. Malolactic fermentation is a natural form of deacidification. Excessive chemical deacidification can leave wine flat and tired.
Related Terms
See Also
Reference
More terms starting with D
Decanting
Pouring wine into another vessel for aeration or sediment removal.
Delestage
Rack-and-return technique for gentle extraction.
Demi-Sec
Medium-sweet sparkling wine.
Density
In tasting, the concentration of a wine; in viticulture, vine spacing.
Depth
Layers of flavor that reveal themselves over time.
Disgorgement
Removing sediment from sparkling wine after secondary fermentation.