WHAT IS ACID AND TOTAL ACIDITY IN WINE?
Acid is a critical component of wine contributing significantly to its structure. Acidity is a key determinant of a wine's aging potential, food pairing suitability, and enjoyment. Acidity is essential to creating balanced, high-quality wines. Total acidity refers to the total concentration of acids in the wine, expressed either as a percentage or as grams per liter. The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels to retain the proper balance. It is a crucial factor in determining a wine’s freshness and balance.
Many acids are present in wine:
• Tartaric: Tartaric acid plays a critical role in defining the taste, stability, and overall quality of wine.
• Malic: Malic acid plays a crucial role in winemaking as one of the primary acids in grapes and contributes to the wine's taste, acidity, and balance.
• Citric: Citric acid is present in much smaller quantities compared to tartaric acid and malic acid. In winemaking, citric acid is often introduced deliberately during the winemaking process, rather than being naturally abundant in grapes. Its addition is used to adjust acidity or enhance certain flavor characteristics.
• Lactic: Lactic acid is smooth, soft, and less sharp than other acids like tartaric and malic acids. It is primarily formed during malolactic fermentation (a secondary fermentation), significantly affecting the wine's acidity, flavor, and texture.
• Acetic: Acetic acid is a volatile organic acid naturally found in wine. It is the primary component of vinegar and has a sharp, tangy, and sour smell and taste.
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