One of the six taste sensations (Next bitter. greasy. salty. sweet. umami ), which is mainly perceived in the middle area of the tongue. However, the acid sensation is relatively strong wine temperature dependent. When warm, the impression of sharpness is created by the interaction of alcohol and acidity increased. A dry white wine with a total acidity of 7 g / l looks very acidic at a high temperature of 18 ° Celsius, but pleasantly fresh at an optimal drinking temperature of 10 to a maximum of 12 ° Celsius.
The different acids different sensations arise in wine. The lactic acid has only a weakly acidic one acetic acid a point 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 a bit bitter and salty.
As part of a wine address is "sour" - in contrast to the positive "sour" - negative. Such a wine has too high and inharmonic acidity, and possibly too much tannins, Caused by unripe grapes, a rainy one vintage or different wine faults his. Terms with negative connotations are aggressive snappy edged. sharp and strict, A substantial, balanced amount of acid is an important part of a wine. Terms with a positive connotation are subtly sour, lively pithy irritating. hot-blooded. resch. tart. acidity. game (Acidity), tangy and steely,
The opposite of sour is sweet taste. However, this does not apply in chemical terms, here the opposite is acidic alkaline, An acidic taste sensation does not mean that something is chemically acidic (i.e. not basic). A lemon, for example, tastes sour but is basic. See also under Weingenuss,