Author: Lamar Engel
This is a process of when acid is added to the grape juice, must or wine to balance the overall liquid. Stabilization of tartaric acid is the most important step in this process as this acid is most commonly found in all grapes. Citric acid, ascorbic acid and malic acid are also common and can be used depending on permitting. Not all countries and wine growing regions allow acidification and is often prohibited in cooler climate regions in Europe although this process is standard in most New World wine growing regions.