International Code of Oenological Practices

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II. De-acidification

Definition :

Reduction of the total acidity and the actual acidity (increase of the pH).

Objective :

Production of balanced wines from a sensory point of view.

Prescriptions :

The objective can be achieved:

a)       Spontaneously by precipitation of tartaric acid in the form of potassium bitartrate (see Physical de-acidification II.,

b)       By blending with less acidic musts (see Blending[AF1]),

c)        By the use of physical procedures (see Physical de-acidification II. and Cold treatment(**))[1],

d)       By microbiological degradation of malic acid (see Microbiological de-acidification II.,

e)       By the use of chemical processes (see Chemical de-acidification II. )

f)         With the help of anion exchangers (**)[2]

g)       using an electromembrane process. (See: de-acidification using an electromembrane process (electrodialysis with bipolar and anionic membranes) (II.

Recommendation of the OIV:

Refer to the practices and procedures mentioned above.

[1] ** indicate that the production conditions are being studied

[2] ** indicate that the production conditions are being studied

[AF1]Blending est en ** dans les autres fiches, est-ce que je le rajoute ?