Deacidification
/ˌdiːəˌsɪdɪfɪˈkeɪʃən/
winemaking, chemistry, oenology, cellar-practices, acid-management, cool-climate, stability, sensory-balance, regulation•Last updated January 6, 2026
Deacidification /ˌdiːəˌsɪdɪfɪˈkeɪʃən/ in winemaking is the deliberate reduction of acidity in grape must or wine—by chemical, biological, or physical methods—to soften sourness, improve balance, and correct excessively high natural acidity. It typically targets tartaric and/or malic acid and may be carried out before, during, or after fermentation, within legal limits.
Examples
- A cool‑climate Riesling must is too sharp, so the winemaker performs partial deacidification with calcium carbonate to reduce tartaric acid and achieve a more balanced finished wine.
- A high‑acid Chardonnay is allowed to undergo full malolactic fermentation, using lactic acid bacteria to convert harsh malic acid into softer lactic acid as a form of biological deacidification.
- A cellar master treats a portion of a very acidic white wine with electrodialysis, then blends it back to the main lot to fine‑tune deacidification without noticeably diluting flavor.