• noun the process of becoming acid or of making a substance more acid


  • The process of adding acids to, or causing acids to be produced in, foods for preservation – as in pickles, sauerkraut, soused herrings, mayonnaise, etc. The usual acids are acetic, citric and lactic. benzoic acid is effective at low concentrations.


  • the process of adding an acid, usually a natural grape acid, to a wine during the fermentation process to help balance the taste of the wine. It is often used when grapes are overripe and have become too sweet. Some grape-producing countries and regions with a warm climate allow it, while others do not.