Biological Deacidification
/ˌbaɪ.əˈlɑː.dʒɪ.kəl ˌdiː.əˌsɪ.də.fɪˈkeɪ.ʃən/
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.
Usage Notes
Biological deacidification is often associated with malolactic fermentation and is used to improve the taste of wines that are initially too acidic, particularly in cooler climate regions.