Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
Aside from affecting the structure of a wine, does artificially acidifying wine affect the nose or palate of the wine?
—Mike, via the Internet
“Acidifying” a wine is just what it sounds like—the addition of acid to wine, used (when legal) in warm climates to balance a wine’s components. The process shouldn’t change a wine’s flavor profile, but the extra acidity might add a sense of freshness, or amplify a wine’s already-existent fruit flavors.
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