Correcting the acidity

The acidity of juices is rarely well-balanced (table of fruit juices acidity). A good wine must have an ideal acidity, tally with its class and the drinker taste, but also a minimal acidity is necessary to insure the wine keeping. It is therefore often necessary to correct the acidity in order to reach this ideal value.

A scantily acidic juice will be easily corrected by adding a suitable amount of acid.

An excessive acidity can be reduced in several ways:

Important: during fermentation, the acidity decreases by 1-3g/L. It must be taken into account when calculating the correction.


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