In cases where the climate leads to an acidic wine, an adjustment of the acid content is strongly recommended. The wine producer who handles this process carefully will be rewarded with harmonious, mild, and balanced wines.
The tartaric acid content of wine fluctuates considerably from year to year and from area to area. Therefore Eaton generally recommends that you consult an expert before defining the method, time, and extent of deacidification. For specific and successful deacidification, the type and quantity of the acid constituents must always be known. It is best to ask for a full proposal to be prepared before proceeding with deacidification.
In practice, a multitude of factors that influence the method and stage of de-acidification have to be taken into consideration:
- Total acid content
- Tartaric acid content
- Required de-acidification degree
- Required tartaric acid content
- Location of the company (local regulations!)
- Character and flavour of the wine
- Vine sort
- Time specified for bottling the wine