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Fruitline 
Acidification of musts, fermenting wines, and finished wines. Used in winemaking to acidify musts, fermenting wines and finished wines. Increases titratable acidity and real acidity (decreases pH).
Helps to:
- produce balanced wines,
- promote biological stability, improve wine maturation
- remedy a lack of natural acidity
Linked technical tools
ACIDITY MANAGEMENT
This booklet presents some of the solutions available to winemakers to best adjust the acidity of musts and/or wines.