Greek-Latin term for enrichment with acid; see under acidification.
This process, also known as acidification, involves enrichment with various acids. This is useful if the grape must has too little acidity in hot years or in climatically warm wine-growing regions. This is a frequently practised procedure in many New World countries. A particularly common method in southern countries is to blend low-acid wines with high-acid wines.
In principle, this is permitted for fresh grapes, grape must, partially...
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