Verification of the practical suitability of cation exchangers for lowering the pH value in must and wine

Due to climate change, grapes are reaching continuously higher levels of technological maturity. However, this also leads lower acidity and pH values in musts wines. Higher would result risk potential regarding undesirable microorganisms, associated with wine faults. Since 2013, cation exchangers have been allowed for acidification. In addition, yeasts the genus Lachancea releasing lactic acid during fermentation wine. addition lowering value, advantage increasing tartaric stability, so that other methods can be avoided. Musts were treated repeated trials. For comparison, process was used acid-producing yeast thermotolerans used. The use a exchanger must or always led complete removal potassium calcium, at same time value dropped some cases 2.11. Therefore, only part (20%) may make final adjustment. could lead an increase up 6 g/L acid, which resulted total acidity.