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The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine’s volume. It is legal in some areas–such as Bordeaux and Burgundy, Australia, California–to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. However, it is illegal in Bordeaux and Burgundy to both chaptalize and acidify a wine. See also chaptalization.

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