Biological acidification to fight against the effects of global warming
As part of the 4th Sparkling Wine Forum, Naïs Marceaux gave a presentation on the biological acidification process and the results of her research in this field at the Robert Jean de Voguë Centre.
Naïs Marceaux, an engineer in the microbiology and oenology team at the Robert Jean de Voguë Research Centre, works primarily on fermentation processes. After three years of research into the biological acidification process, she was a guest researcher at the 4th Sparkling Wine Forum, held in Reims on 19 May 2026, to share her findings with the audience.
Based in Champagne, the Robert Jean de Voguë Research Centre is dedicated to working exclusively for all the Moët Hennessy houses that form part of LVMH’s wines and spirits division. These houses have a presence all over the world.
Research launched in Champagne with a view to expanding internationally
As a result of global warming, the acidity levels observed in wines are decreasing as their pH rises, which has the effect of weakening their character. The aim of the research led by Naïs Marceaux is to find an organic alternative to adding acidity chemically.
Research and testing began three years ago on experimental vintages, with the aim of establishing points of comparison between chemical, physical and organic methods. This experiment in Champagne serves as a benchmark for the problem of acidification caused by rising temperatures at an international level. This experiment was launched very early on in the region in order to stay as far ahead as possible of rising temperatures. Unfortunately, in Australia, Spain and New Zealand, catching up is likely to be more complicated.
The innovation of biological acidification
Acidification of wines has been used for many years to give them more flavour and character. However, the addition of acidity by chemical means is now subject to new labelling regulations which require producers to indicate the use of tartaric acid. This acid is the first to be authorised for acidification, despite being the strongest. These new labelling regulations are likely to have an impact on consumers, who are increasingly turning to more natural approaches to food consumption.
During their experiments, Naïs Marceau and her team decided to test two methods of biological acidification. The first involves adding Saccharomyces yeasts to the vats, allowing producers to minimise changes to the winemaking process. These microorganisms produce certain acids that lower the pH of the final product. This method is the simplest to implement but does not always yield convincing results.
The second method, on the other hand, uses non-Saccharomyces yeasts, which produce a much more acidic result in the wine samples, though this may even seem too acidic. This method takes longer to implement as it requires the inoculation of two different yeasts.
Are these techniques suitable for all winegrowers?
According to Naïs Marceau, using Saccharomyces yeasts is very straightforward for any winegrower, who can simply replace the Saccharomyces yeast they usually use with another acidifying yeast.
“At this stage, anyone can put the process into practice, but we find that the results are slightly less conclusive than with the other method.” The second technique requires the use of non-Saccharomyces yeasts and, according to Naïs Marceau, “it will require a few adjustments if we really want to implement the method from an operational point of view.
This adjustment relates to the sulphiting of the must; we’ll have to use less sulphite, as the yeast is quite sensitive to sulphiting. If we want it to have an acidifying effect, we’ll need to use slightly less sulphite and keep it around 2 grams per hectolitre.” There are also two yeasts to be inoculated with this technique, unlike the first one, which requires good organisation.”
A technique suitable for all types of wine
Naïs Marceau explains that, during their experiments, they used different types of wine – both sparkling and still – in order to observe changes in behaviour. She explains, “Generally speaking, the higher the initial pH of the must, the greater the acidifying effect will be.” Using wines from all over the world, the biological acidification method appears to work for all of them; you simply need to start with a product with a very low pH to achieve the best results.
Acidification in Champagne
Generally speaking, acidification is a process used more commonly in the south, as the heat causes wines to lose much of their acidity.
The Robert Jean de Voguë Centre has been a key participant in the Sparkling Wine Forum since its very first edition. At each event, a new presentation by a researcher is scheduled, with the aim of engaging with other stakeholders in the sparkling wine sector and sharing the results of their research. According to Naïs Marceaux, biological acidification is a highly topical subject that is generating a great deal of discussion, which is why she has decided to speak on the subject at the Sparkling Wine Forum 2026.