International Code of Oenological Practices

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Microbiological acidification

II. Microbiological acidification


Increase of titratable acidity and real acidity (decrease in pH) by using yeasts.


a)        see general sheet “acidification” (II.


In order to achieve this objective, microbiological acidification by yeasts may be carried out by inoculation of selected strains.

Recommendation of the OIV.:

See sheet: acidification by yeasts (Saccharomyces and non-Saccharomyces)( II.