Red Wine Deacidification

Acid contents change from vintage to vintage depend on climate conditions which often causes unharmonious wine flavours. Acidity can be neutralized by such proven remedies as standard-, fine-, double-salt- or extended double-salt deacidication, depending on the acidity level and acid content.

The consumer prefers red wines with low acid values, i.e. from 4.5 to 5.5 g per 1 litre total acidity.

    Contact


    Erbslöh Geisenheim GmbH

    Erbslöhstraße 1

    65366 Geisenheim, Germany


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

    info@erbsloeh.com