Acidification: The addition of acid to wine by a winemaker. The goal is to balance the wine’s soft components (sugar, alcohol and fruit). It is legal in some areas—such as Bordeaux, Burgundy, Australia and California—to correct deficient acidity by adding acid. When overdone, acidity leads to unusually sharp, acidic wines. It is illegal in Bordeaux and Burgundy to both chaptalize (add sugar to) and acidify a wine.

加酸: 酿酒师通过添加酸的方法，使得葡萄酒的各种风味，包括酸度，甜度，酒精和果味达到平衡。在波尔多，勃艮第，澳大利亚和加州，通过添加酸来调整葡萄酒酸度过低的缺陷是合法的。但是过度添加有时会导致异常尖锐的葡萄酒。另外，在波尔多和勃艮第，同时在葡萄酒中添加糖份和酸是不合法的。