This process, also referred to as acidification or acidification, means enrichment with various acids, This is useful if the grape must in hot years or in climatically warm wine regions has too little acid. This is the case in many countries New world a common practice. Under EU law, this is basically fresh grapes. grape, partially fermented grape must, young wine and Wine allowed. However, this is dependent on the growing zone,
For the wine-growing zones A ( Germany, except Baden) and B (Germany) to bathe and Austria ), however, acidification is not permitted or only in exceptional cases if requested accordingly deacidification ). It may malic acid. metatartaric. tartaric acid or citric acid be used. A common form in Southern countries is to blends low-acidity and acid-rich wines.