Our climate varies from year to year. Every year has a different acidity, which can sometimes produce rather disharmonious wines. In such cases adjustment of the acid content is strongly recommended. The wine producer who handles this process wisely and carefully will be rewarded with harmonious, mild, and balanced wines.
Experience repeatedly shows that the important tartaric acid content of the total acid amount fluctuates considerably from year to year and from area to area. Therefore Eaton generally recommends that the experts in local laboratories or advisory services for the wine growing trade be consulted before defining the method, time, and extent of de-acidification. For specific and successful de-acidification the type and quantity of the acid constituents must always be known. The best is to ask for a full proposal to be prepared.
In practice, a multitude of factors that influence the method and stage of de-acidification have to be taken into consideration:
- Total acid content
- Tartaric acid content
- Required de-acidification degree
- Required tartaric acid content
- Location of the company (local regulations!)
- Character and flavour of the wine
- Vine sort
- Time specified for bottling the wine