Which is the addition of acid to wine?

• A. Chaptalization
• B. Acidification
• C. Fermentation
• D. Press

Answer: (B)

Acidification is the process of increasing acidity in wine by adding acid, usually tartaric acid, to the must or juice. This helps raise titratable acidity and lower pH, giving the wine more brightness, balance, and structure—especially in cooler climates where grapes can be naturally more acidic or less acidic. Acidity keeps flavors crisp, aids color stability, and supports microbial balance as the wine ages. Winemakers monitor acidity with measurements like titratable acidity and pH to avoid tones that are too flat or too sour. By carefully adding a measured amount of acid, they can fine-tune the wine’s sharpness and freshness. This differs from adding sugar to boost alcohol (chaptalization), from fermentation (yeast turning sugar into alcohol), or from pressing (extracting juice), which are distinct steps or processes in winemaking.