Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acid Management in Must and Wine by Volker Schneider is the first exhaustive treatment of the subject under one cover. It is the definitive guide to arguably the most delicate operation in the development of a fine wine. Schneider first defines the myriad of acids within must and the resulting red and white wines and their individual characteristics and part in the whole; the sensory outcomes; examines acidification and how to conduct sensory trials; and finally delves deeply into the principles and multiple processes of chemical decalcification. Also included are six evaluation schematics for conducting sensory evaluations.