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See below deacidification,

Reduction or conversion of the wine contained acids through various cellaring measures. This is especially necessary in bad wine years when the grapes have reached an insufficient degree of maturity. Under EU law, this is basically fresh grapes. grape, partially fermented grape must, young wine and wine. However, this is dependent on the growing zone,

For the wine-growing zone A ( Germany, except Baden region) and Weinbauzone B (German cultivation area to bathe and Austria ) partial deacidification is permitted (but not one leavening ). A high acidity in grape must with low PH value indeed causes a more pure fermentation, but is probably from 12 g / l appropriate. Grape musts are usually deacidified to about 9 to 10 g / l.

Deacidification can also be carried out with grape must, which results in...

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