One of the six taste sensations (Next bitter. greasy. salty. sweet. umami ), which is perceived primarily in the middle tongue margin area. The acid sensation, however, is relatively strong wine temperature dependent. When heated, the impression of sharpness is created by the interaction of alcohol and acid even stronger. A dry white wine with a total acidity of 7 g / l is very acidic at a high temperature of 18 ° Celsius, but pleasantly fresh at an optimum drinking temperature of 10 to a maximum of 12 ° Celsius.
The different acids in the wine cause different sensations. The lactic acid only has a weakly acidic, the acetic acid a tip and the malic acid clearly the "sourest" taste. A particularly high proportion of malic acid can contribute to an unpleasant impression. The Succinic acid on the other hand, it tastes the most intense and also slightly bitter and salty.
As part of a wine address is "sour" - in contrast to the positively occupied "sour" negative. Such a wine has too high and inharmonious acidity, and possibly too much tannins, Cause can be unripe grapes, a rainy vintage or different wine faults his. In context, negatively populated terms aggressive, snappy, edged. sharp and strict, A rich, balanced amount of acid is an important part of a wine. In the context positively occupied terms are feinsauuerlich, alive, pithy, irritating. hot-blooded. resch. tart. acidity. game (Acidity), tangy and steely,
The opposite of sour is sweet in terms of taste. However, this is not true in chemical terms, here is the opposite of sour alkaline, An acid taste does not mean that something is chemically sour (not basic). A lemon, for example, tastes sour, but is basic. See also below Weingenuss,