Deacidification: nf Method which makes it possible to reduce the acidity contained in a wine. It is then subject to regulation and is only useful in very specific cases.
It is generally deacidified if the acidity is greater than 9 g / l *. Malolactic fermentation or second fermentation naturally deacidifies the wine. The bacteria transform malic acid into lactic acid, bringing roundness and new flavors to the aromas of the wine. Acidification is very often done by adjon ...
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