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Tools for must and wine acidification

Make the right choices based on your wine’s parameters.

Three acids are authorised for must and wine acidification: tartaric acid, malic acid and lactic acid (DL-lactic). These acids are naturally present in musts and wines. They differ in their structure, their acidification capacity and their organoleptic impact. This protocol lets you make the right choices based on your wine’s parameters and the desired objective, while complying with the regulations.

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