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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.

Type of wine

Characteristics

Winemaking steps

Acidification

Lactic acid

    • Organic
    • NOP
    • Vegan

Acidification of musts, fermenting wines, and finished wines.


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Lactic acid

  • Organic
  • NOP
  • Vegan

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Malic acid

    • Vegan

Acidification of musts, fermenting wines, and finished wines.


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Malic acid

  • Vegan

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Tartaric acid

    • Organic
    • NOP
    • Vegan

Acidification of musts, fermenting wines, and finished wines. Can also be used to cover cement tanks.


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Tartaric acid

  • Organic
  • NOP
  • Vegan

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Deacidification

Potassium bicarbonate

    • Organic
    • Vegan

Deacidification of musts and wines.


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Potassium bicarbonate

  • Organic
  • Vegan

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Specific treatments

Copper sulphate in crystal form

    • Vegan

Removes foul tastes in wines.


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Copper sulphate in crystal form

  • Vegan

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Copper sulphate solution

    • Vegan

Removes foul tastes in wines.


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Copper sulphate solution

  • Vegan

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Linked technical tools

Acidity management

  • Technical booklet

This booklet presents some of the solutions available to winemakers to best adjust the acidity of musts and/or wines.


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