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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

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

Lactic acid

    • Organic
    • NOP
    • Vegan

Acidification of musts, fermenting wines, and finished wines.


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Malic acid

    • Vegan

Acidification of musts, fermenting wines, and finished wines.


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Deacidification

Potassium bicarbonate

    • Organic
    • Vegan

Deacidification of musts and wines.


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Potassium bicarbonate

  • Organic
  • Vegan

Calcium carbonate

    • Organic
    • NOP
    • Vegan

Deacidification of musts and wines.


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Calcium carbonate

  • Organic
  • NOP
  • Vegan

Specific treatments

Copper sulphate in crystal form

    • Vegan

Removes foul tastes in wines.


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Copper sulphate in crystal form

  • Vegan

Copper sulphate solution

    • Vegan

Removes foul tastes in wines.


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Copper sulphate solution

  • Vegan

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.