International Code of Oenological Practices

Download document

Acidification by yeasts

II. Acidification by yeasts


Increase of titration acidity and real acidity (decrease in pH) during alcoholic fermentation with yeasts (Saccharomyces and non-Saccharomyces)”.



a)        To make balanced wine from a sensory point of view;

b)       To obtain a production of D or L-malic acid and/or D or L-lactic and/or succinic acid during alcoholic fermentation.


Acidification by musts can operate:

a)        on musts (see file II.;

b)       with pure strains or successive fermentations using yeast strains capable of producing D or L-malic acid and/or D or L-lactic and/or succinic;

c)        the yeast must comply with the prescriptions of the International Oenological Codex.

Recommendation of the OIV: