The buffering acidic-basic capacity gives the wines a good physical, chemical, microbiological and sensorial stability. In the case of the white wines it may cause a biological deacidification, the wine becoming still and thus the chemical reacidification of the wine using citric and tartaric acid is necessary. Due to their composition, the musts and wines are acidobasic buffer solutions and it can be stated that a change in the physical and chemical content generates a limited variation of the pH value, thus explaining the relatively minor variations of the must’s pH during the acidobasic and malolactique fermentation the buffer power can be mathematically formulated, this parameter’s quantification being necessary.
