deacidification

Deacidification refers to processes that remove or neutralize acidic constituents in a material or environment to raise pH and slow acid-catalyzed deterioration. It is applied across fields from food and beverage to conservation and environmental management. Common approaches include chemical neutralization with bases (for example calcium carbonate or magnesium hydroxide), ion-exchange techniques that replace hydronium or acid ions with less reactive cations, and membrane-based separations such as electrodialysis or nanofiltration. In soils and water, liming with calcium carbonate is a widely used deacidification method to raise pH and stabilize ecosystems.

Applications span several domains. In wine and fruit juices, deacidification reduces tartness and balances flavor, often using calcium carbonate or potassium bicarbonate precipitation. In the preservation of paper and books, deacidification treats acidic cellulose with alkaline baths or sprays to deposit calcium- or magnesium-carbonate compounds, slowing hydrolysis and embrittlement. In art and archival conservation, deacidification neutralizes acidic components in materials to extend their life. In environmental contexts, liming or other alkaline treatments aim to counteract acidification of soils and streams, supporting ecosystem health and agricultural productivity.

Limitations and considerations include potential changes to taste, color, texture, or optical properties; incomplete or uneven neutralization; cost and the need for material compatibility; and possible residual salts or byproducts.