De-acidification of wines may be carried out only up to a limit of 1 g/l expressed as tartaric acid, or 13,3 milliequivalents per litre.
Féadfar fíon a dhí-aigéadú suas le 1 g/l ar a mhéid a shloinntear mar aigéad tartarach, nó 13,3 milleachoibhéis in aghaidh an lítir.