International Code of Oenological Practices

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Physical de-acidification

II. Physical de-acidification


Definition :

Reduction of the total acidity by the application of physical procedures.

Objectives :

To produce wines:

a)       See  II. ‘De-acidification’

b)       Stable with regard to precipitation of excess potassium bitartrate and calcium tartrate.

Prescriptions :

The potassium bitartrate and calcium tartrate precipitation occurs:

a)        Either spontaneously during storage of the must at low temperature, or

b)       As the result of chilling the must (see Cold treatment(**)[1] )

Recommendation of the OIV :


[1] ** indicate that the production conditions are being studied