What is the primary reason for acidifying must prior to fermentation in winemaking?

The primary reason for acidifying must prior to fermentation in winemaking is to create a more favorable environment for yeast fermentation and to improve the overall quality and stability of the wine. Must is the freshly pressed grape juice that is about to undergo fermentation. Acidifying the must, typically by adding tartaric acid, achieves several important goals. First, it lowers the pH of the must. A lower pH inhibits the growth of u....