Biological Deacidification
/ˌbaɪ.əˈlɑː.dʒɪ.kəl ˌdiː.əˌsɪ.də.fɪˈkeɪ.ʃən/
Winemaking, Acidity, Fermentation, Bacteria, Regional-Practices•Last updated April 28, 2025
Biological deacidification is a winemaking process that reduces wine acidity by using lactic acid bacteria to convert malic acid into lactic acid, resulting in a softer taste. This technique is commonly employed in regions where grapes do not fully ripen due to cooler climates, leading to higher acidity levels in the wine.
Examples
- In regions like Burgundy, France, winemakers often use biological deacidification to soften the acidity of their Chardonnay and Pinot Noir wines.
- In cooler climate regions such as parts of Germany and Austria, Riesling wines may undergo biological deacidification to balance their naturally high acidity.
- Some New World winemakers in regions like Oregon and New Zealand apply this technique to Pinot Noir to achieve a smoother mouthfeel.
Etymology
The term 'biological deacidification' combines 'biological,' referring to processes involving living organisms, and 'deacidification,' from the Latin 'de-' (meaning 'down from' or 'removal') and 'acidus' (meaning 'sour' or 'acid'). It reflects the use of biological agents to reduce acidity in wine, a practice recognized for centuries.