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The acid content of the must of certain grape varieties can be rather high in vintages with unfavorable weather conditions (late grape ripeness).When that happens, the wines produced from it would be inharmonious without reducing the acidity. The deacidification is done either with lime carbonate or by degradation of malic acid by biological means .

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: (0049) 6731 951074 0
E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: (0049) 6731 951074 0
E-Mail: info@rheinhessenwein.de

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(0049) 6136 9239822Mo-Do: 08:30 - 16:30Fr: 08:30 - 15:00Or simply by mailservice@rheinhessen.info