Knowra Wine acidity Wine acidity Wine acidity is the combined effect of organic acids and hydrogen-ion activity in wine, shaping its tartness, freshness, microbial stability, and balance.
Tartaric acid : A major grape acid that remains relatively stable during fermentation and contributes tartness and structure to wine. It supplies much of wine’s lasting acidity and can crystallize as tartrate salts.
Organic acid : An organic compound with acidic properties, commonly containing one or more carboxyl groups. Wine’s principal taste-relevant acids belong to this broad chemical family.
Acidification : The addition of acid to a food or beverage to lower its pH or increase its acidity. Winemakers use it to correct must or wine when natural acidity is insufficient.
Residual sugar : The fermentable and nonfermentable sugars remaining in wine after alcoholic fermentation. Sweetness can mask sourness, changing perceived acidity without removing acids.
Malic acid : An organic acid found in grapes and other fruits, associated with a sharp, green-apple taste. Its concentration often falls during malolactic fermentation, softening wine’s acidity.
Hydrogen ion : A positively charged hydrogen species, H⁺, whose activity helps determine a solution’s acidity. Its activity, rather than total acid alone, underlies wine pH.
Deacidification : The reduction of acidity in food or beverages through chemical, physical, or biological treatment. It can moderate wines whose acidity is excessive for their intended style.
Alcohol by volume : A measure of the volume percentage of ethanol in an alcoholic beverage. Alcohol can add warmth and fullness that counterpoint acidity in the mouth.
Lactic acid : An organic acid produced by lactic acid bacteria and also found in fermented foods. Malolactic fermentation converts sharper malic acid into this milder acid.
Buffer solution : A solution that resists changes in pH when small amounts of acid or base are added. Wine’s buffering means acid additions do not translate directly into equal pH changes.
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