Yeasts 
Bacteria 
Nutrients 
Enzymes 
Tannins 
Stabilisation 
Fining agents 
Oak for oenology 
Other products 
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.