International Code of Oenological Practices

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Microbiological de-acidification

II. Microbiological de-acidification


Lowering of total acidity and real acidity (increase in pH) by using yeasts or lactic acid bacteria.


See sheet II. De-acidification


In order to achieve this objective, microbiological de-acidification by microorganisms is carried out by inoculation of selected strains.


Recommendation of the OIV:

See sheets:

  • II. ‘De-acidification by yeasts (Saccharomyces and non-Saccharomyces)’ and / or
  • II. ‘De-acidification by lactic acid bacteria’.