Winemaking Technique
Acidification
Harvest & Must Adjustment
Acidification adds tartaric or other acids to must or wine to balance flabby, overripe fruit in warm climates. Napa, Australia, and many New World regions use it judiciously when natural acidity falls short of winemaker targets.
Also known as: Adding acid, Acid adjustment, TA correction
Purpose
Raise acidity for balance in warm-climate or overripe grapes.
Process stage
Pre Fermentation
How it works
- Warm climates
- Overripe vintages
- Balance correction
Common wine styles
Common grape varieties
Common regions
Descriptors created
Descriptors reduced
Opposite techniques
Serving implications
Beginner explanation
Adding acid sounds odd but helps hot-climate wines taste fresh rather than jammy and flat.
Related ontology entities
- Cabernet Sauvignon Wine Style
- Chardonnay Wine Style
- Malbec Wine Style
- Napa Valley Wine Region
- Barossa Valley Wine Region
- Mendoza Wine Region
- Australia Wine Region
- Crisp Descriptor
- Bright Descriptor
- Zesty Descriptor
- Cabernet Sauvignon Grape Variety
- Chardonnay Grape Variety
- Room Temperature Serving
- Chilled Serving