Definition - What does Acidulate mean?
Acidulation, also known as acidification, is the process of artificially adding acids to the grape must to increase the pH of the wine. The acids that are added are generally tartaric acid, malic acid or citric acid. Acidulated wine is usually an unnaturally acidified must made from grapes grown in warm climates.
WineFrog explains Acidulate
In places like Burgundy, where the climate is warm, acidulation is preferred to balance the pH of the wine. Grapes grown in such warm climates are known to have a higher sugar content and low acidity levels. This low acidity is believed to exist due to degrading natural acids during the ripening of grapes.
To balance the pH of the wine produced from these grapes, giving it a more appetizing taste, acidulation or acidification is used. The ideal pH value of wine is considered to be anywhere between 3 and 4 and any wine with a pH more than 4 will be too dull and flat.