Acidity is an element in assessing the quality and a factor affecting the behaviour of wine; whereas in certain zones of production the acidification of wine is often a necessity; whereas, therefore, such acidification should be authorized
subject to certain conditions; whereas, as additional acidification has to be carried out rapidly during the harvest in years when weather conditions have been exceptional, responsibility for the decision to have recourse to it should be
transferred to the Member States, subject to the relevant conditions; whereas it is moreover appropriate to permit deacidification of wines in order to correct the acidity level if the deacidification of products upstream of wine has proved
to be insufficient.
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