Acidification: nf Acidification is used to correct a deficit acidity generally resulting from very ripe grapes (the 2003 harvest for example was a scorching year) which would tend to give wines that are too heavy and too soft, it is possible to add more tartaric acid to a wine. This acidification practice is very regulated by regulations. The maximum dose prescribed by law is 2,5g / l. The legislation in France prohibits both chaptizing and acidifying a wine. In ...
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