Wine acidification

Wine acidification.

There are also fruit species, low in acidity, like pears, hawthorn, rhubarb, black lilac, moral, and also honey for the production of mead. They require the addition of an acid in the form of a concentrated lactic acid 50% or even 80%. Lactic acid stabilizes …

Reducing the acidity of wine

Reducing the acidity of wine.

Correcting wine "wet" concerns not only the weight of the must; the addition of water also increases the amount of fluid, thereby reducing the acid content.

Fruit juice, which does not need to be enriched, but which shows high acidity, deacid …

Coupage

Coupage

A recommendable method of reducing acidity is undoubtedly blending juices with different acid content. After all, there are apples that are acidic and less acidic; if the juice of them is mixed together, arises delicious, drink, while each juice separately is not too …

Correcting wine "wet"

Correcting wine "wet".

This method is used to correct not only the sugar content (so later alcohol), but the excess acid is also reduced. Granulated sugar, which is added to the juice, it first dissolves in water. The juice not only benefits from this …

Correcting wine "dry"

Correcting wine "dry".

By correcting a wine it is meant adding sugar to it, and with certain kinds of fruit also acid, or in the case of fruit with high acidity, lowering it. Correcting the wine, in large-scale production, is strictly defined by …

Determining the acidity of wine

Determining the acidity of wine.

As long as sugar is the basis of the subsequent alcohol content, the acid shapes the aroma and taste of the wine. Both factors must be in a favorable relationship to each other. Such a harmonious relationship only occurs in good years, and only on a case-by-case basis …