Acidification
/əˌsɪdɪfɪˈkeɪʃən/
winemaking, oenology, chemistry, acidity, cellar-practice, must-adjustment, stability, warm-climate, regulation, sensory•Last updated January 6, 2026
Acidification is the deliberate adjustment of a grape must or wine’s acidity by adding permitted acids—most often tartaric acid—to increase total acidity, lower pH, and improve balance, freshness, and stability. It is mainly used in warm climates or hot vintages where grapes ripen with high sugar but insufficient natural acidity, helping preserve structure, color (in reds), and aging potential.
Examples
- A winemaker in a hot Australian region analyzes Shiraz must and finds low titratable acidity and high pH, so they add a calculated dose of tartaric acid before fermentation to perform acidification and improve freshness and microbial stability.
- During a warm vintage in Napa Valley, a Cabernet Sauvignon must at pH 3.9 is acidified at the crusher to bring the pH closer to 3.5–3.6, resulting in a better-structured, more age-worthy wine.
- A producer of ripe, high-alcohol Primitivo finds the wine tastes flat in trials and decides on modest acidification during blending to increase perceived brightness and balance the rich fruit.