Deacidification of wine

Applying Buffer Capacity to the Acidification and Deacidification of Wine... 

Deacidification of wines by various materials was reviewed by Genevois (1934b). Sodium carbonate gave a disagreeable taste. Ammonium bicarbonate, potassium carbonate, or potassium tartrate can be used, but their effect varies markedly with the composition of the wine treated. Calcium carbonate has a regular action, but carbon dioxide is evolved and the precipitate is voluminous. Magnesium salts give an unpleasant taste. 

The role of pH has diverse practical consequences in the control of the malolactic fermentation. First of all, the malolactic fennentation is initiated more easily and rapidly in press wines than in the corresponding free run wine. A partial chemical deacidification of wine may be advisable in the most difficult cases. It is especially recommended in the preparation of a malolactic fermentation starter—used for the inoculation of recalcitrant wine tanks. Finally, particular attention must be paid to musts and wines with elevated pHs. They sustain a more or less anarchic bacterial growth of a large variety of bacteria and are thus subject to spoilage. A sensible sulfiting is the only tool for controlling these microorganisms. 

---

See also in sourсe #XX -- [ ]

---