In warm weather growing regions where grapes are able to reach full maturity or where fruit is picked very ripe, the concentrations of grape acids are reduced. Wines with low acidity levels can taste flabby, weak and often lack complexity. In an effort to create a greater balance between acidity, fruit flavors and tannins, the winemaker may choose to acidify the must.

Acidification helps accentuate fresh fruity characters while working to prevent the development of harmful bacteria. Tartaric acid, naturally found in grapes, can be added prior to fermentation to increase the concentration of acids in an effort to achieve more balance in the finished wine.