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deacidification
[dee-uh-SIHD-ih-fih-KAY-shuhn]

The process of reducing the titratable acidity (see ACIDS) in wine, grape juice, or MUST. There are numerous methods for doing this including COLD STABILIZATION and AMELIORATION. 
Related Links: acids, must weight, tartrates, unfiltered, amelioration
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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