Deacidification

Deacidification is the deliberate reduction of acidity in foods and drinks, applied most often to wine, fruit juice and coffee to soften harsh sourness. Winemakers use malolactic fermentation, which converts sharp malic acid into gentler lactic acid, while processors may neutralize with carbonates or use ion exchange. The aim is balance without stripping character: overdone, the product tastes flat and may become less stable. Where regulations require, the treatment must be declared, keeping the winemaker’s hand visible to the consumer. Sensory panels guide the dosing, since small adjustments make large differences to perceived quality.