Acidification of wines may be carried out only up to a limit of 2,50 g/l expressed as tartaric acid, or 33,3 milliequivalents per litre.
Féadfar fíonta a aigéadú suas le 2,50 g/l ar a mhéid a shloinntear mar aigéad tartarach, nó 33,3 milleachoibhéis in aghaidh an lítir.