Which must adjustment is used to decrease acidity?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the WSET Diploma D1 Exam with comprehensive practice quizzes. Enhance your understanding with detailed questions and in-depth explanations. Boost your confidence and ensure exam success. Start practicing today!

Multiple Choice

Which must adjustment is used to decrease acidity?

Explanation:
When aiming to lower acidity in a must, the adjustment used is deacidification. This process removes or neutralizes acids in the must, often by using alkaline substances that cause acid salts to precipitate, thereby reducing titratable acidity and raising pH. This softens sharp, tart characters and helps balance the wine, especially with grapes from cooler climates that can have high natural acidity. Enrichment adds sugar or nutrients and doesn’t reduce acidity. Reducing alcohol targets alcohol level rather than acidity. Acidification increases acidity, the opposite of what’s being asked.

When aiming to lower acidity in a must, the adjustment used is deacidification. This process removes or neutralizes acids in the must, often by using alkaline substances that cause acid salts to precipitate, thereby reducing titratable acidity and raising pH. This softens sharp, tart characters and helps balance the wine, especially with grapes from cooler climates that can have high natural acidity.

Enrichment adds sugar or nutrients and doesn’t reduce acidity. Reducing alcohol targets alcohol level rather than acidity. Acidification increases acidity, the opposite of what’s being asked.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy