Acidity control in oenology: technological and microbiological tools

The global warming induced drop in wine acidity can be a problem for the vinification, conservation and stabilisation of wines. In this talk, the Institut Français de la Vigne et du Vin sets out to present the various technological means (acidification through organic acid input and implementation of physical treatments with the example of application to Négrette red wines) and microbiological tools (acidification or deacidification of wines using yeast and bacteria). A tasting session will follow the presentation.