Acidity

Proportion of acids contained in the wine; see there.

Term for liquid or solid chemical compounds that can release hydrogen ions in water. The hydrogen ions cause the acidic flavour of a solution. A distinction is made between inorganic acids and organic acids. In wine, organic acids of the carboxylic acid group are mostly present in free, bound and, to a lesser extent, volatile form. The term "acid" is not to be understood negatively, because without this important component, especially in white wine, a wine tastes flat and dull. This is what gives it its refreshing vigour and also brings out the sweetness better. Wines from hot regions often have a lower content. Unripe grapes have a high content, depending on the grape variety.

Acidity

Certain acids, such as malic acid and tartaric acid, which are mainly found in wine, are already contained in the grapes, while others, such as acetic acid and lactic acid, are only formed during fermentation. Acids are also added to must or wine for reasons of preservation. These include ascorbic acid and sulphur dioxide, from which sulphurous acid is formed in combination with the water in the wine. The acidity in wine refers to the quantity or concentration of acids. This is determined by titration and expressed in g/l.

Acidity

Acidity, on the other hand, expresses something completely different. The acidic flavour of a liquid depends not only on the amount of acid, but also on its degree of dissociation. The degree of dissociation of...

Full text

Voices of our members

I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.
Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach

Welcome back!

Acidity

Acids

Acidity

Acidity

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU