Wine is acidic in nature due to its preparation process. Acids are present in minute quantities in both wine and grapes. The variable amount of acids present in the wine determines the quality, color, smell, taste, and texture of wine. Presence of acids in wine are detected by the tart or sour taste that you get in the first sip. Acidity of wine is measured on a scale known as "Titratable Acidity."

Tartric acid is one of the most important acids that is present in wines. It is essential because it balances the taste of wine and helps in attainign the best matured wine. It's concentration varies depending on the region from where the grapes have been sourced for the wine. You can lower tartaric acids in wine by practising the following steps:

• Blending Water with the wine: The easiest and the most simple way to lower tartaric acids is to add water to wine. However, you should be careful in measuring the exact amount of water before mixing it with the wine. The acidity of the wine can be obtained from the "Titratable Acidity" scale. You should add 10 to 15 % water in the total quantity of wine. This practice is best attempted with floral or fruity wine. You also need to add sugar in a controlled quantity to balance the flavor.
   
• Cold Stabilization: Once the wine has been fermented to the expected levels then cold stabilization is done for lowering tartaric acids in the wine. To perform this process you need  to control the temperature so that it gets slighlty lower than the freezing point. Add cream of tartar crystals in the quantity 2 - 6 g/l in a smaple of the wine. If the desired results are attained, then only try this with copious quantities of wine. It is a tricky method and seeking help from an experienced wine brewer is recommended.
   
• Blending wines: This is the best method which is adopted by all the wine makers to lower tartric acids in their wines. Wines with high tartric acids are blended with mild and sweet wines. The blending ratio is variable depending on the acidity. A sweet sherry like Marsala can be blended with a sharp red wine in the ratio of 30:70 to lower the tartric acids and maintain the texture and flvor of the wine.

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