How is the acidification of wine typically achieved?

Acidification of wine is a crucial practice in winemaking, as it helps to enhance the wine's balance, stability, and overall flavor profile. The preferred method for achieving this in many wineries is by adding powdered tartaric acid. Tartaric acid is a naturally occurring acid in grapes that contributes to the tartness and crispness of the wine.

When winemakers determine that the acidity of the wine is too low for the desired profile, they can directly add powdered tartaric acid to the must or the wine itself. This process not only ensures that the acidity aligns with the winemaker's vision but also guarantees a more consistent quality in various vintages.

Other methods, like fermentation or using natural grape skins, primarily focus on flavor and body rather than directly adjusting acidity levels. Diluting wine with water, while it could theoretically reduce acidity, is not a standard or recommended practice in professional winemaking due to the significant impact it has on the wine's flavor and quality.