International Code of Oenological Practices

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Physical de-acidification

II. Physical de-acidification

Definition :

Reduction of the titratable acidity by use of physical procedures.

Objective :

To produce wines :

a)       See 3.1.2 ‘De-acidification’

b)       Stable with regard to precipitation of excess potassium bitartrate and calcium tartrate.


Prescriptions :

The precipitation of potassium bitartrate and calcium tartrate occurs:

a)        Either spontaneously during storage of the wine at low temperature, or

b)       As the result of chilling the wine (see Cold Treatment) [AF1]

Recommendation of the OIV:


[AF1]Cold treatment est une fiche ou est une pratique à étudier ultérieurement (**)