All products
Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
Other products
The complete control of winemaking and aging process includes the management of acidity. Acidification and deacidification are precise oenological solutions that help you to improve the wine's balance and to achieve your technological and gustative goals.
Acidification
Lactic acid
Acidification of musts, fermenting wines, and finished wines.
Malic acid
Acidification of musts, fermenting wines, and finished wines.
Tartaric acid
Acidification of musts, fermenting wines, and finished wines. Can also be used to cover cement tanks.
Deacidification
Potassium bicarbonate
Deacidification of musts and wines.
Specific treatments
Copper sulphate in crystal form
Removes foul tastes in wines.
Copper sulphate solution
Removes foul tastes in wines.
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.
Other products
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