Deacidification

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🍷Winemaking

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

acidificationmalolactic fermentationph

See Also

aciditybalance
DarkBack to GlossaryDecanting

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.