FACT SHEET

AUGUST 2020 | ©Perennia 2020

Deacidification Practices
Here are a few of the different methods and approaches of
the deacidification process.

for Winemaking 1. Biological deacidification

Deacidification is the process of decreasing the total acidity
(TA) of must and wine, leading to an increase in pH. Various 1.1. Yeasts
approaches and methods are available to treat the must
The yeasts which are involved in the fermentation
before or during fermentation and to treat the wine post-
process affect the final quality and organoleptic
fermentation.
characteristics of the wine, including acidity levels and
When considering the use of these methods, it’s a good specific organic acids produced.
idea to remember the following concepts:
• Saccharomyces cerevisiae is the most widely used
• The main organic acids coming from the grapes are winemaking yeast, which is known as conventional
tartaric acid and malic acid, as well as citric and other yeast. There are many different strains of
acids in smaller amounts. Saccharomyces cerevisiae available commercially.
Among these, malic-acid-degrading strains can be
• While tartaric acid is the most dominant organic acid
used to achieve partial deacidification.
in terms of concentration in fully ripened grapes, in
the case of unripe grapes, malic acid concentrations • Currently, particular yeast species, which are
can be greater than those of tartaric acid. called non-Saccharomyces or non-conventional
yeasts, can be found in the market. Among these,
• During fermentation, other organic acids are formed,
Schizosaccharomyces pombe is relevant for the
such as pyruvic acid, succinic acid, lactic acid and
context of deacidification. This yeast can achieve
acetic acid, to name a few.
deacidification due to its particular metabolism
• All these acids contribute differently to the chemical of malo-alcoholic fermentation, meaning that it
and organoleptic characteristics of wine. Therefore, consumes malic acid by converting it to ethanol
it’s important to examine the organic acid profile of and CO2.
must or wine, along with the pH before choosing the
most suitable process to follow or product to apply
for deacidification.
• In literature, the following classification for must and
wine in terms of their pH and TA can be found.

Definition pH TA*
Low TA and high pH >3.5 <6g/L
Moderate TA and pH 3.0-3.5 6-9g/L
High TA and low pH <3.0 >9g/L
High TA and high pH >3.5 >9g/L

* All TA values in this factsheet are expressed in tartaric acid.

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1.2. Malolactic fermentation precipitation of calcium tartrates (meaning that it takes

Malolactic fermentation is done by the lactic acid longer time to precipitate compared to potassium
bacteria, which converts malic acid into lactic acid. Upon bitartrate) and the possible formation of salty taste
completing a full malolactic fermentation, the acidity upon application. Moreover, in the case that wine has
can be reduced, depending on the amount of malic acid high calcium content, further precipitation in the bottle
consumed. Theoretically, fermentation of 1 g/L malic acid may be seen.
will result in a decrease of 0.6 g/L TA. The increase in the
pH varies between 0.1 and 0.45 units (generally 0.1–0.25 Potassium bicarbonate:
pH units). This process is accompanied by a change in • Potassium bicarbonate reacts with a similar mechanism
aroma and flavour profile of the wine. Therefore, the
as calcium carbonate, by combining with tartaric acid
stylistic aspect should be taken into consideration when
and precipitating as an insoluble salt. As in the case of
deciding on whether to conduct malolactic fermentation.
calcium carbonate, it has minimal effect on the malic
acid content.
2. Chemical deacidification
• Potassium bicarbonate is recommended only for slight
Chemical deacidification involves using different processing acidity adjustments (around 1 g/L). Theoretically, 1 g/L
aids on must and wine, depending on the conditions and
of potassium bicarbonate results in a decrease of 1 to
the type of wine. In general, it’s best to perform major
deacidification treatments on the must, while minor ones can 1.5 g/L TA.
be performed on the wine. Always consider conducting a • Before the application of this salt, conduct a bench-top
bench trial, before deciding on the product and dose to be trial to decide the appropriate dosage.
applied.
• Keep in mind that actual effect of this treatment will
become evident only after proper tartaric stabilization
2.1. Single salt deacidification
and consequent precipitation of potassium bitartrate.
Among the single salts used for chemical deacidification
in winemaking, calcium carbonate, potassium bicarbonate, • It’s important to be vigilant during the application of
potassium carbonate, and others can be considered. these salts. Gradually adding and applying in tanks with
sufficient head space is strongly recommended since
Calcium carbonate: there will be a CO2 generation from the reaction. It’s
necessary to read the application procedure provided
• Calcium carbonate neutralizes and precipitates tartaric
by the manufacturer and apply accordingly. Finally, it’s
acid by producing double calcium salt of tartaric acid. It
important to be aware of limitations in the usage of
has minimal effect on the malic acid content.
these processing aids.
• In cases where a major deacidification (around 2 g/L
or higher) is necessary, calcium carbonate can be used
before or during fermentation.
• The disadvantages of this method are slow rate of

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2.2. Double-salt deacidification 4. Amelioration

• Double-salt deacidification is a technique that involves Amelioration is the method of decreasing acidity by dilution
the formation of insoluble double calcium salts with water. This is generally accompanied by adding sugar
between malic and tartaric acids. before fermentation. Dilution with water decreases the acidity
however, does not have a significant impact on the pH, due to
• The advantage of this method is its ability to reduce
the buffering capacity of the must.
tartaric acid, as well as malic acid. For this reason, it’s
recommendable for must and wine that have high malic It’s advisable to refer to the regulations around water and
acid concentration. sugar additions before moving forward with amelioration.
• During the application of some double-salt products,
a partial volume of the must or wine needs to be 5. Other methods
deacidified until it reaches a pH of 4.5. It’s then • Electro-membrane treatment (electrodialysis with
blended with the rest of the volume. Therefore when bipolar and anionic membranes)
such products are used, this blending should be done
as quickly as possible to avoid any possible oxidation • Anion exchange resins
during the process.

3. Blending
Blending is a common practice that is mainly used to create
balance and style of the wine. It’s also used as a method to
adjust the acidity of the must or wine.

For stylistic blending, different grape varieties and grapes

from different plots are generally fermented separately and
blended once the fermentation is finished. This method can
also be used when decreasing acidity. However, if there are
higher acidity grapes available during harvest, along with a
batch of lower acidity grapes, these grapes or their juice can
be blended before fermentation. This will allow for an easier
fermentation, both alcoholic and if it’s performed malolactic.

It’s recommended to consider regulations around the grape

varieties and vintages, and in the case of Tidal bay the
appellation rules, before moving forward with blending.

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