Which must adjustment is used to increase acidity?

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Multiple Choice

Which must adjustment is used to increase acidity?

Explanation:
Increasing acidity in must is achieved through acidification, the process of adding acid (most commonly tartaric acid) to raise the must’s titratable acidity and lower its pH. This makes the wine taste fresher and better balanced, especially when grapes lack natural acidity. Enrichment alters sweetness and potential alcohol, not acidity. Reducing alcohol changes alcohol level, again not acidity. Deacidification removes acidity to soften tartness, which is the opposite of what acidification does.

Increasing acidity in must is achieved through acidification, the process of adding acid (most commonly tartaric acid) to raise the must’s titratable acidity and lower its pH. This makes the wine taste fresher and better balanced, especially when grapes lack natural acidity. Enrichment alters sweetness and potential alcohol, not acidity. Reducing alcohol changes alcohol level, again not acidity. Deacidification removes acidity to soften tartness, which is the opposite of what acidification does.

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