The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.
deacidificationDefinition:correcting or reducing the level of acidity
In the case of unripe grapes, the must can contain searing acidity levels that will affect the balance of the wine. The process of deacidification is possible using either one the following methods; simple deacidification with calcium carbonate (chalk), double salt deacidification, fine deacidification (for tartrate crystals) as well as the malolactic fermentation.