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Acidifying with tartaric acid raises titratable acidity gram for gram, so 1 g/L of tartaric raises TA by 1 g/L expressed as tartaric. Deacidifying with potassium bicarbonate needs about 0.67 g per litre per gram of acidity removed, and precipitates potassium bitartrate which must be cold stabilised out.
Acidification
Tartaric acid (g/L) = target acidity - current acidity
Deacidification
Potassium bicarbonate (g/L) = acidity reduction x 0.67
Permitted acidification and deacidification agents and maximum levels are set by wine law. Confirm the rules for your region.
Before, for better integration and to protect against spoilage during fermentation. Post-fermentation additions taste sharper and less integrated, though they allow finer adjustment.
Removing more than about 2-3 g/L raises pH sharply, strips fruit character and can leave a salty or soapy note from residual potassium. Double salt or malolactic routes are used for larger corrections.