ࡱ> knlmH( / 0DTimes New Roman(9v 0( 0D[SOes New Roman(9v 0( 0 DTahomaew Roman(9v 0( 0"0DWingdingsRoman(9v 0( 0@DwiSO_GB2312Roman(9v 0( 01PDўSOGB2312Roman(9v 0( 0 a.  @n?" dd@  @@`` `0k""       0e0e A@A5%8c8c     ?1d0u0@Ty2 NP'p<'p@A)BCD|E? ff|\f3@8Z]Wʚ;2Nʚ;g4BdBdv 0ppp@ <4!d!d` 0L:<4dddd` 0L: <4BdBd 0L80___PPT10 pp? %<a  R ] z f[ < 81.~ 2.avbqNǑ6e 3.Sev9eo 4.uk̃NR|Su 5.gx-sNxSu 6.aR vW,g]z 7.~aRv 8.}vaRv 9.Ch~aRv 10.N'lSxxm n l 11.)RSaRTu\ 12.wlaR 13.}vpQ0W 14.aRvbq 15.aRvon 16.aRv3z[ 17.aRvu[ 18.aRv\ň2  (%h      !0 3 Se9eo,gz;NTySe9eovel Blf[u(W^zw Sev9eov^ N[hQmdFmg,gv:p@b&^egv NoTg vi_W@x N ccT{|Sev9eoceT]zagN NS[N[aR(ϑvq_T0 Yef[͑pTpSe9eovelS[R(vq_T0 9eovvhck8^bqvaxZF$ B$F$HB$F$B$$ $ 3 Se9eoB3.1 Fmgbq^ NY 3.2 Fmg+TxϑǏNO 3.3 S(Se ""6s3.1 Fmgbq^ NY8yrp|OPNO xOPؚ0 9eoelcؚ+T|ϑ MNO+Txϑ:$ $$ $t3.1.1 cؚ+T|ϑR| RSm)Al r^S6q r^S N] raisining by physical treatment QQcS cryoextration N]b selective sorting of grapes Sn reverse osmosis}Z}$n  u$R|chaptalization R|ϑ|17-18g/L 1%(v/v)R| FOR|NuvR^^d"2%(v/v) O1. g10TaAl +T|ϑ:N170g/L,2kuN;`R^11.5%(v/v) +T|ϑ:N10g/Lv}vaR eRY\| O2. g20TaAl \o(WR^:N10,2kuNR^12%(v/v)vr^}vaR eRY\| O3. g10TaAl +T|ϑ:N180g/L,2kuN;`R^12.5%(v/v) R^11.5%(v/v)v}vaR eRY\|Z@E>AE0AEAAR  chaptalizationR|{-N_euvaAlvk͑ |v~^ R|TSOyvSS0 R|e:SuRR/TRe0 SVukA~kv%{QEQl R|el(u\ϑaAln| 6qTNtePmS0 la(Wuk;mR؏:_e^!hckR|ϑ0rk $$$$$$$$%EvRSm)Al<Rϑ (W{ NNR|v:S+RV1+V2=V(1+2) (uASW[NSl O1.Su(uaAl+T|ϑ170g/L Sm)Al/f40 2kuNR^11vr^}vR20T Sm)AlTaAlTY\ O2. g\o(WR^10vaAl20T 2kuN;`R^12v}vaR Y\\o(WR^30vSm)Al e TR| elmR mS0Z 0Z 0Z  71  w83.1.2 MNO+Txϑdeacidification ($Sf[Mx uirMx irtMx$xSf[MxMxBRxx0xx"l0Rwx M1g/L(kxx)MxBRvϑ Mxe9hncxvؚNO0/f&TH0HagNQ[ el(uRaAlnMxBR ReQP-NmS0 YvlMxSt { d\O laSf[MxBR(uϑvP6R MxTR-NRwx^'YN1g/Ln  F_y!Calcium carbonate deacidification<- is based on the principle that 1 gram per litre of calcium carbonate precipitates 1.5 grams per litre of tartaric acid. The powdered calcium carbonate is mixed with a small volume of must and added to the bulk with continuous mixing. A slow precipitate of calcium tartrate takes place and the resulting wine can be unstable for a period depending on the length of time that the calcium tartrate takes to deposit.:k qX*1rz %Potassium bicarbonate deacidificationIt is possible to bring about a reduction in acidity by the addition of either potasium bicarbonate or carbonate-the former is preferred as the more gentle deacidification agent. The potassium combines with the tartrate anion and precipitates as potassium bitartrate while the bicarbonate disappears as carbon dioxide. This can be carried out before or after fermentation and an addition of 1 gram per litre will reduce the titratable acidity by 0.75 gram per litre as tartaric acid. *0U3OE(%  {  The advantage of this treatment over calcium salt addition is that no calcium is involved (with the consequent problem of slow calcium tartrate precipitation); the pH is not raised higher than about 3.6 and the precipitation of potassium bitartrate takes place quickly. For this reason it is often the preferred method. \B0ZCG*064` I} Double-salt deacidification - has partially superceded the use of calcium carbonate alone. It was designed to remove portion of both tartaric and malic acids in the must as an improvement over traditional deacidification by addition of calcium carbonate which removes only tartaric acid as insoluble calcium tartrate. In both procedures carbon dioxide is released. It is more complicated than the simple calcium deacidification because part of the must is over deacidified filtered and added back to the untreated must. However deacidification is greater because portion of both malic and tartaric acid are removed. .PZO>t7X`# 9$!| Microbiological deacidificationThe level of malic acid could be lowed by biological means such as malo-lactic fermentation (MLF) or by the use of certain Schizosaccharomyces yeasts which decompose malic acid. Neither of these two procedures are reliable in very acid wine. The Schizosaccharomyces require another carbon source such as sugar and do not complete well with the more strongly fermentative Saccharomyces. In addition they can also produce off-flavours and their use is presently rather unreliable.XZ|gj _ 24Kj (/~ Physical deacidification Cold treatment Potassium bitartrate can crystalize. Mix with the low acidity must Ion exchangeaa$,  .3.2 Fmg+TxϑǏNOXxacidification 3.2.1 vcXx(direct acidification) 3.2.2 cXx(indirect acidification).D$D$F3.2.1 direct acidificationKinds of the acidsThe natural acid to add is L(+)tartaric acid which is naturally occuring acid in grape. When citric acid was added to the wines its effectiveness in reducing the pH was approximately 15 percent less than tartaric. In addition citric acid can be partly metabolized by yeast during fermentation and by certain lactic acid bacteria to acetic acid. Malic acid can be used to reduce pH but is not normally used for this purpose. Not only can it be partially metabolized by yeast during fermentation but it also increase the malic acid level in the must and resultant wine. $PP>>S.3.2.2 indirect acidificationkUse the high acidity must, which must be the same species with the low acidity must. Use the SO2 properly.&l`H 3.3 S(Se>yrp VSOkOؚ r }R g0NOZ|ؚ v0Bg̃ ll `:cؚSe+T|ϑvel gTNNNċN ċNTyMxel aAlR Xxvĉ[ gTN Xx0Mx0R|ve { 1.gRS2kuN3000Tr^}vaR 0OSevS170g/L A=7.5g/L(Rwx) R^11.5v/v) A=6.8 g/L(Rwx) QYY\|xxbxx"l? 2. gNPaR20T A= 7.3g/L(Rwx) Bl/f7.0g/L(Rwx) (u TN{|WvSNPRegRQQ ]wA= 6.8g/L(Rwx) RQQۏegY\MbOx0RBl  / ` 33PP` 3333` ___MMM` 13` 333fpKNāvI` j@v۩ῑ΂H` Q_{` 33>?" dd@,?n<d@ `7 `2@`7``2 n?" dd@   @@``PR    @ ` ` p>>0    J (    <s" .A  Tud" .A  <\y"U_ .A  T|d">& .A  N "P .A  <"p .A  C x<?d?"bUv .A   6\ "U  LUSQdkYkHrh7h_      0 "   8USQdkYkHre,g7h_ ,{N~ ,{ N~ ,{V~ ,{N~     6 "@  ^*   6 "@`   `*   6 "`  `*  t^d޽h& ?^ff3 3333  Blends   b Z  (  T +  "+bb P@ # "Dwoh  s *"PP  Bd" P@bb P 0  # "Nyh  s *"P    Bd"P 0 z   <" a*h   s *"    f?d?"+)   < ?"pP  LUSQdkYkHrh7h_     0› " `    NUSQdkYkHroRh7h_   6ƛ "`p   b*  6ś "`p   d*   6I "`  d*   t^d޽h& ?^ff3 33330 ph` (      0% P    T*     0(     V*  d   c $ ?     0'  @  8USQdkYkHre,g7h_ ,{N~ ,{ N~ ,{V~ ,{N~     60 `P   T*     65 `   V*  H   0޽h ? ̙3380___PPT10.\ I}  00(  x  c $н     x  c $ P  H  0޽h ? ̙33  p$(  r  S   U   r  S l    H  0޽h ? TTrff<  ($(  (r ( S H U   r ( S ء p   H ( 0޽h ? 333380___PPT10.a )B7  $(  r  S G U   r  S hH    H  0޽h ? 3333  $(  r  S  U   r  S     H  0޽h ? 3333  $(  r  S e U  e r  S | e  e H  0޽h ? 3333<  $(  r  S $e U  e r  S h%e  e H  0޽h ? 333380___PPT10.y[B  $(  r  S *e U  e r  S e ] e H  0޽h ? 3333y___PPT10Y+D=' = @B +  $(  r  S @e   e r  S DAe }d  e H  0޽h ? 3333y___PPT10Y+D=' = @B +  $(  r  S xLe U  e r  S Be   e H  0޽h ? 3333  $(  r  S ߛ U   r  S $    H  0޽h ? 3333   $(  r  S Qe P  e r  S  e  e H  0޽h ? 3333  0$(  r  S Ye U  e r  S Ze  e H  0޽h ? 3333  @$(  r  S  _e U  e r  S _e  e H  0޽h ? 3333  P$(  r  S fe U  e r  S fe  e H  0޽h ? 3333  `$(  r  S }e U  e r  S }e  e H  0޽h ? 3333  p$(  r  S 4e U  e r  S e   e H  0޽h ? 3333  $(  r  S 8e U  e r  S e  e H  0޽h ? 3333( @P(    S    (quantity: tartaric acid <1.5g/L citric acid in the wine<1g/L except of flavored wine timein the beginning of fermentation The addition of acid to must and juice is much more important than its addition to wine. The tartaric acid addition is best made at the crusher where the acid is weighed and dissolved in the minimum quantity of cold water and added to the grapes before crushing or to the must immediately afterwards. It is essential to add the acid as early as possible and desirably before fermentation. The use of a minimum quantity of water to dissolve the tartaric acid is permitted by the Food and Drug laws. noticedAcid can rot the containern!Z7Z=ZPH  0޽h ? 3333  $(  r  S e U  e r  S @e p e H  0޽h ? 3333   $(   r   S e U  e r   S de ` e H   0޽h ? 3333  $(  r  S e U  e r  S e   e H  0޽h ? 3333   $(  r  S X U   r  S     H  0޽h ? 33330 P$((  $^ $S     $c $`4 @    H $ 0޽h ? ̙33r|0HWjsnqsNwyh|l~pt|xęț ubh̝l H( / 0DTimes New Roman(9|dv 0|( 0 D[SOes New Roman(9|dv 0|( 0  DTahomaew Roman(9|dv 0|( 0 "0DWingdingsRoman(9|dv 0|( 0 @DwiSO_GB2312RoOh+'04 hp  ( 4 @LTѧʤLG:\Program Files\Microsoft Office\Templates\Presentation Designs\Blends.potshiyanzhongxins154Microsoft PowerPointoso@;.i@`V@P2iGF3g   & &&#TNPP2OMi & TNPP &&TNPP    &&--^- $ `- $  a- $b- $((d- $((22e- $22<<f- $<<FFh- $FFPPi- $PPZZj- $ZZddl- $ddnnm- $nnxxn- $xxp- $q- $r- $t- $u- $w- $x- $y- ${- $|- $}- $- $- $- $- $- $"" $"",,- $,,66- $66@@- $@@JJ- $JJTT- $TT^^- $^^hh- $hhrr- $rr||- $||- $- $- $- $- $- $- $- $- $- $- $- $ $- $- $- $&&- $&&00- $00::- $::DD- $DDNN- $NNXX- $XXbb- $bbll- $llvv- $vv- $- $- $- $- $- $- $- $---&&--- !2.s,---ww@i ww w0- &Tsv&--=- $Ts^s^T- $^shsh^- $hsrsrh- $rsvsvr---&& 33--- !2,9--- &`&--KK- $`jj`- $jttj- $t~~t- $~~---&& & H&--&&- $I l vIDD- $I v Ikk- $I I- $I I- $I I- $I I- $I I- $I I- $I I $I I&&&- & $ HH&&-&& &&-&&I &&- $I l vIDD- $I v Ikk- $I I- $I I- $I I- $I I- $I I- $I I- $I I $I I&- --&& --- !ohP--- &/&--- $/99/ - $9CC9###- $CMMC&&&- $MWWM)))- $WaaW,,,- $akka///- $kuuk222- $uu555- $888- $<<<- $???- $CCC- $FFF- $JJJ- $LLL- $OOO- $SSS- $WWW- $[[[- $^^^- $bbb- $  fff- $  jjj- $nnn- $))rrr- $)33)vvv- $3==3zzz- $=GG=~~~- $GQQG- $Q[[Q- $[ee[- $eooe- $oyyo- $yy- $- $- $- $- $- $- $- $- $- $- $- $- $- $- $- $##- $#--#- $-77-- $7AA7- $AKKA- $KUUK- $U__U- $_ii_- $issi- $s}}s- $}}- $- $- $- $- $- $- $- $- $- $- $- $- $  - $  - $- $'' $'11'- $1;;1- $;EE; $EOOE- $OYYO- $YccY $cmmc $mwwm- $ww $- $---&& &_)& &_& --  --  'ww w0- . 2 lԭH. . 2 lAH. . 2 lG. . 2 lH. . 2 l]H.--P}-- w@i ww w0- . 2 P. . 2 P. . 2 wP. . 2 P. . 2 gP. Root EntrydO)ёCurrent User,SummaryInformation(Q4PowerPoint Document(a  !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPRSTUVWXYZ[\]^_`abcdefghijqrstuvwyz{|}~  Ũ֭3.1.2 ͺ ѧ ʹ÷ ע ｵ 3.2 3.2.1ֱ3.2.2 3.3 ԭ˼PowerPoint ʾĸ  õʾĸģ õƬ2.2 indirect acidification 3.3 _=ܲhTlenovo Usergxinʾĸģ õƬ|( 0 D[SOes New Roman|2|dv 0|( 0  DTahomaew Roman|2|dv 0|( 0 "0DWingdingsRoman|2|dv 0|( 0 @DwiSO_GB2312Roman|2|dv 0|( 0 1PDўSOGB2312Roman|2|dv 0|( 0 `DNSefN2312Roman|2|dv 0|( 0  a.  @n?" dd@  @@`` `0g""       0e0e A@A5%8c8c     ?1d0u0@Ty2 NP'p<'p@A)BCD|E? ff|\f3@8dʚ;2Nʚ;g4BdBdv 0pppp@ <4!d!d` 0,h3<4dddd` 0,h3 <4BdBd 0,80___PPT10 pp? %r/a  R ] z f[ < S e v 9e o  "6 Se9eo  ,gz;NTySe9eovel Blf[u(W^zw Sev9eov^ N[hQmdFmg,gv:p@b&^egv NoTg vi_W@x N ccT{|Sev9eoceT]zagN NS[N[aR(ϑvq_T0 Yef[͑pTpSe9eovelS[R(vq_T0 9eovvhck8^bqvavd `dH`d`$  3 Se9eoB3.1 Fmgbq^ NY 3.2 Fmg+TxϑǏNO 3.3ўSOGB2312Roman(9|dv 0|( 0  a.  @n?" dd@  @@`` `0g""       0e0e A@A5%8c8c     ?1d0u0@Ty2 NP'p<'p@A)BCD|E? ff|\f3@8dʚ;2Nʚ;g4BdBdv 0pppp@ <4!d!d` 0,:<4dddd` 0,: <4BdBd 0,80___PPT10 pp? %P3a  R ] z f[ < 81.~ 2.avbqNǑ6e 3.Sev9eo 4.uk̃NR|Su 5.gx-sNxSu 6.aR vW,g]z 7.~aRv 8.}vaRv 9.Ch~aRv 10.N'lSxxm n l 11.)RSaRTu\ 12.wlaR 13.}vpQ0W 14.aRvbq 15.aRvon 16.aRv3z[ 17.aRvu[ 18.aRv\ň2  (%h      !0 3 Se9eo,gz;NTySe9eovel Blf[u(W^zw Sev9eov^ N[hQmdFmg,gv:p@b&^egv NoTg vi_W@x N ccT{|Sev9eoceT]zagN NS[N[aR(ϑvq_T0 Yef[͑pTpSe9eovelS[R(vq_T0 9eovvhck8^bqvaxZF$ B$F$HB$F$B$$ $ 3 Se9eoB3.1 Fmgbq^ NY 3.2 Fmg+TxϑǏNO 3.3 S(Se ""6s3.1 Fmgbq^ NY8yrp|OPNO xOPؚ0 9eoelcؚ+T|ϑ MNO+Txϑ:$ $$ $t3.1.1 cؚ+T|ϑVR| RSm)Al r^S6q r^S N] virtelr^S QQcS N]b Sn(, $$H  uR|R|ϑ|17-18g/L 1%(v/v)R| FOR|NuvR^^d"2%(v/v) O1. g10TaAl +T|ϑ:N170g/L,2kuN;`R^11.5%(v/v) +T|ϑ:N10g/Lv}vaR eRY\| O2. g20TaAl \o(WR^:N10,2kuNR^12%(v/v)vr^}vaR eRY\| O3. g10TaAl +T|ϑ:N180g/L,2kuN;`R^12.5%(v/v) R^11.5%(v/v)v}vaR eRY\|Z@E>AE0AEAAR  R| R|{-N_euvaAlvk͑ |v~^ R|TSOyvSS0 R|e:SuRR/TRe0 SVukA~kv%{QEQl R|el(u\ϑaAln| 6qTNtePmS0 la(Wuk;mR؏:_e^!hckR|ϑ0rk $$$$$$$$%EvRSm)Al<Rϑ (W{ NNR|v:S+RV1+V2=V(1+2) (uASW[NSl O1.Su(uaAl+T|ϑ170g/L Sm)Al/f40 2kuNR^11vr^}vR20T Sm)AlTaAlTY\ O2. g\o(WR^10vaAl20T 2kuN;`R^12v}vaR Y\\o(WR^30vSm)Al e TR| elmR mS    '# '#'7#'1#'#'#  w3.1.2 MNO+Txϑ (Sf[Mx uirMx irtMx$xSf[MxMxBRxx0xx"l0Rwx M1g/L(kxx)MxBRvϑ Mxe9hncxvؚNO0/f& S(Se ""6s3.1 Fmgbq^ NY8yrp|OPNO xOPؚ0 9eoelcؚ+T|ϑ MNO+Txϑ:$ $$ $t3.1.1 cؚ+T|ϑVR| RSm)Al r^S6q r^S N] virtelr^S QQcS N]b Sn(, $$H  uR|R|ϑ|17-18g/L 1%(v/v)R| FOR|NuvR^^d"2%(v/v) O1. g10TaAl +T|ϑ:N170g/L,2kuN;`R^11.5%(v/v) +T|ϑ:N10g/Lv}vaR eRY\| O2. g20TaAl \o(WR^:N10,2kuNR^12%(v/v)vr^}vaR eRY\| O3. g10TaAl +T|ϑ:N180g/L,2kuN;`R^12.5%(v/v) R^11.5%(v/v)v}vaR eRY\|Z@E>AE0AEAAR DocumentSummaryInformation8Tman(9|dv 0|( 0 1PDўSOGB2312Roman(9|dv 0|( 0  a.  @n?" dd@  @@`` `0k""       0e0e A@A5%8c8c     ?1d0u0@Ty2 NP'p<'p@A)BCD|E? ff|\f3@8Z]Wʚ;2Nʚ;g4BdBdv 0pppp@ <4!d!d` 0,:<4dddd` 0,: <4BdBd 0,80___PPT10 pp? %/;a  R ] z f[ < 81.~ 2.avbqNǑ6e 3.Sev9eo 4.uk̃NR|Su 5.gx-sNxSu 6.aR vW,g]z 7.~aRv 8.}vaRv 9.Ch~aRv 10.N'lSxxm n l 11.)RSaRTu\ 12.wlaR 13.}vpQ0W 14.aRvbq 15.aRvon 16.aRv3z[ 17.aRvu[ 18.aRv\ň2  (%h      !0 3 Se9eo,gz;NTySe9eovel Blf[u(W^zw Sev9eov^ N[hQmdFmg,gv:p@b&^egv NoTg vi_W@x N ccT{|Sev9eoceT]zagN NS[N[aR(ϑvq_T0 Yef[͑pTpSe9eovelS[R(vq_T0 9eovvhck8^bqvaxZF$ B$F$HB$F$B$$ $ 3 Se9eoB3.1 Fmgbq^ NY 3.2 Fmg+TxϑǏNO 3.3 S(Se ""6s3.1 Fmgbq^ NY8yrp|OPNO xOPؚ0 9eoelcؚ+T|ϑ MNO+Txϑ:$ $$ $t3.1.1 cؚ+T|ϑVR| RSm)Al r^S6q r^S N] virtelr^S QQcS N]b Sn(, $$H  uR|R|ϑ|17-18g/L 1%(v/v)R| FOR|NuvR^^d"2%(v/v) O1. g10TaAl +T|ϑ:N170g/L,2kuN;`R^11.5%(v/v) +T|ϑ:N10g/Lv}vaR eRY\| O2. g20TaAl \o(WR^:N10,2kuNR^12%(v/v)vr^}vaR eRY\| O3. g10TaAl +T|ϑ:N180g/L,2kuN;`R^12.5%(v/v) R^11.5%(v/v)v}vaR eRY\|Z@E>AE0AEAAR  R| R|{-N_euvaAlvk͑ |v~^ R|TSOyvSS0 R|e:SuRR/TRe0 SVukA~kv%{QEQl R|el(u\ϑaAln| 6qTNtePmS0 la(Wuk;mR؏:_e^!hckR|ϑ0rk $$$$$$$$%EvRSm)Al<Rϑ (W{ NNR|v:S+RV1+V2=V(1+2) (uASW[NSl O1.Su(uaAl+T|ϑ170g/L Sm)Al/f40 2kuNR^11vr^}vR20T Sm)AlTaAlTY\ O2. g\o(WR^10vaAl20T 2kuN;`R^12v}vaR Y\\o(WR^30vSm)Al e TR| elmR mS    '# '#'7#'1#'#'#  w3.1.2 MNO+Txϑ (Sf[Mx uirMx irtMx$xSf[MxMxBRxx0xx"l0Rwx M1g/L(kxx)MxBRvϑ Mxe9hncxvؚNO0/f&TH0HagNQ[ el(uRaAlnMxBR ReQP-NmS0 YvlMxSt { d\O laSf[MxBR(uϑvP6R MxTR-NRwx^'YN1g/L  F_y!Calcium carbonate deacidification<- is based on the principle that 1 gram per litre of calcium carbonate precipitates 1.5 grams per litre of tartaric acid. The powdered calcium carbonate is mixed with a small volume of must and added to the bulk with continuous mixing. A slow precipitate of calcium tartrate takes place and the resulting wine can be unstable for a period depending on the length of time that the calcium tartrate takes to deposit.:k qX*1rz %Potassium bicarbonate deacidificationIt is possible to bring about a reduction in acidity by the addition of either potasium bicarbonate or carbonate-the former is preferred as the more gentle deacidification agent. The potassium combines with the tartrate anion and precipitates as potassium bitartrate while the bicarbonate disappears as carbon dioxide. This can be carried out before or after fermentation and an addition of 1 gram per litre will reduce the titratable acidity by 0.75 gram per litre as tartaric acid. *0U3OE(%  { The advantage of this treatment over calcium salt addition is that no calcium is involved (with the consequent problem of slow calcium tartrate precipitation); the pH is not raised higher than about 3.6 and the precipitation of potassium bitartrate takes place quickly. For this reason it is often the preferred method. \B0ZCG*064` I} Double-salt deacidification - has partially superceded the use of calcium carbonate alone. It was designed to remove portion of both tartaric and malic acids in the must as an improvement over traditional deacidification by addition of calcium carbonate which removes only tartaric acid as insoluble calcium tartrate. In both procedures carbon dioxide is released. It is more complicated than the simple calcium deacidification because part of the must is over deacidified filtered and added back to the untreated must. However deacidification is greater because portion of both malic and tartaric acid are removed. .PZO>t7X`# 9$!| Microbiological deacidificationThe level of malic acid could be lowed by biological means such as malo-lactic fermentation (MLF) or by the use of certain Schizosaccharomyces yeasts which decompose malic acid. Neither of these two procedures are reliable in very acid wine. The Schizosaccharomyces require another carbon source such as sugar and do not complete well with the more strongly fermentative Saccharomyces. In addition they can also produce off-flavours and their use is presently rather unreliable.XZ|gj _ 24Kj (/~ Physical deacidification Cold treatment Potassium bitartrate can crystalize. Mix with the low acidity must Ion exchangeaa$,  .3.2 Fmg+TxϑǏNOXxacidification 3.2.1 vcXx(direct acidification) 3.2.2 cXx(indirect acidification).D$D$F3.2.1 direct acidificationKinds of the acidsThe natural acid to add is L(+)tartaric acid which is naturally occuring acid in grape. When citric acid was added to the wines its effectiveness in reducing the pH was approximately 15 percent less than tartaric. In addition citric acid can be partly metabolized by yeast during fermentation and by certain lactic acid bacteria to acetic acid. Malic acid can be used to reduce pH but is not normally used for this purpose. Not only can it be partially metabolized by yeast during fermentation but it also increase the malic acid level in the must and resultant wine. $PP>>S.3.2.2 indirect acidificationkUse the high acidity must, which must be the same species with the low acidity must. 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