White Wine Deacidification

Climate conditions lead to different acid conditions, changing from vintage to vintage. Frequently this leads to unharmonious wine flavours. Different approved methods can be used to neutralize acidity: standard deacidification, fine deacidification, double-salt deacidification and extended double-salt deacidification, dependent on the present acid content and acid proportions. 

    Contact


    Erbslöh Geisenheim GmbH

    Erbslöhstraße 1

    65366 Geisenheim, Germany


    Phone:+49 6722 708-0
    Fax:+49 6722 6098

    info@erbsloeh.com