Definition: Acidification

Conditions vary greatly across Europe's different climates. In the north, the grapes lack ripeness. Winegrowers resort to chaptalisation and deacidification of the must. In contrast, in the vineyards of the south, the grapes ripen too much. There is no question of adding sugar, but acidification is necessary. As for yields, they are generous everywhere, so winegrowers must limit them.

However, deacidification using calcium or potassium does not compensate for the lack of ripeness in the grapes. A deacidified wine does not gain much in quality. In southern vineyards, acidification during harvesting or of the wine produced is common (tartarisation). Wines treated in this way are often harsh, drying out the mouth, with a taste reminiscent of kerosene. Acidification and deacidification are therefore two auxiliary practices permitted by the CMO but should be considered a last resort.

In France, until 1998, acidification and chaptalisation were two treatments that were not allowed simultaneously in the same vat. From 1998 onwards, this practice became possible, upon request. In the opinion of experts, this is a facility that encourages the production of mediocre wines.