Wine acidification methods: a review

Abstract

Global warming is directly linked to a lower concentration in organic acids in grape berries, leading to higher pHs in wine. Because of this lack of acidity, many important factors are impacted, as wine acidity and pH play a crucial role in various equilibriums. Indeed, the lower acidity and the higher pH modify the parameters of wine, such as free and molecular sulfur dioxide availability, colour and sensory aspects. Therefore, it is an ongoing challenge for winemakers to deal with wine acidification and thus preserve wine physico-chemical properties and prevent early spoilage due to microbiological instability induced by high pH. Different acidification methods are allowed by the OIV, chemical acidification being one the most common, followed by physical acidification and microbiological acidification. This review examines these three methods of acidification. The first part details chemical acidification and gives a complete description of various organic acids used in winemaking, and their different properties and regulations; the second part focuses on physical acidification, such as cation exchange resins and electrodialysis; and the last part briefly reviews the novelty of microbiological acidification in wine.