Acid/pH ADJUSTMENTS
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Acid. In the right proportion, gives many wines their balance and longevity. Wines without enough acids are often called "flabby."
Alsace. French region bordering Germany best-known for distinctive whites such as peppery Gewürztraminer.
Malic acid
From EncycloWine
Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. In its ionised form it is malate, an intermediate of the TCA cycle along with fumarate.
The acid test
What's so good about acid? Check the dictionary, and it doesn't look like something that you'd really want to put in your mouth.
Chemically, it's a sour-tasting water-soluble compound that can react with a base (alkali) to form a salt.
Tartaric acid is measured in grams per 100 ml of wine.
No more than 83 g of powered tartaric acid should be added to 23 liters of wine.
References ...
Acid/ Acidity : Acids, primarly citric, malic and tartaric, occur naturally in wine and, in the proper proportion, are essential ingredients, giving the wine character and helping it age.
Acid
Yeast requires the presence of acid in order to perform a healthy fermentation. Different acids are found in different fruits and also during the fermentation process.
Acid
Used as an adjective to describe sharp or sour flavours. Acidity is a vital component of wine: it helps red wines keep their colour and gives white wines their balance.
Acid, acidity (malic) The aroma of raw cooking apples; (tartaric) mouth- watering, refreshing, sometimes detectable on the tongue, giving wine an essential bouquet, crispness, bite and finish.
Acid, Acidity: A natural byproduct of fermentation in wine. The acids provide the backbone of a good wine, but too much can be unpleasant, while too little leaves a wine without character. It gives a wine a sense of body and structure.
ACID: A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste.
ACID: A very important part of all wines. The four major types of acids found in wine are tartaric, malic, lactic and citric. These acids help to preserve the wine and are an important component in the overall balance and structure of wine.
Acid, Acidity
The tart (sour when in excess) quality that wine's natural acidity imparts and that gives the wine a sense of body and structure. Required for proper balance; too much or too little constitutes a flaw.
ACID
Occurs naturally during the growing of grapes and the fermentation process. In proper proportion, acids are a desirable trait that give the wine character. The three main types of acid are: tartaric, malic, and citric.
Acid blend: A generic name for any commercially available blend of acids (usually citric, tartaric, and possibly malic) sold for the acidification of homemade wines.
Acid: Acids of various types are present in wine, and are essential to the wine.s longevity and also to your enjoyment. Too little can affect the wine's quality and too much can spoil the wine.
Acid/Acidity:
Stuff that makes wine taste sharp.
Also contributes to
the bouquet and brilliance.
Can have too much or too little.
Acid
An acid is a substance which decreases pH into the acid range (< pH 7.0) when .
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Acid: An aspect of taste in a wine. Sometimes described as sour or tart. The taste buds that detect acid are on the sides of the tongue. The acidity of a wine is an important component that should be in proper balance.
Malic acid
One of the main contributors to the acidity of a wine. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in others, and in most reds, it is not.
malic acid : One of the two primary acids found naturally in grapes. Malic acid levels are higher in grapes grown in cool climates or under dense shaded grapevine canopies.
Malic acid
A colorless, crystalline compound, that is used as a flavoring and in the aging of wine. Malic acid is one of the main contributors to the acidity of a wine. It has a sharp, green taste and freshness.
Oleic Acid
A fatty acid found in almost every vegetable and animal fat. Rich sources are olive and peanut oils.
Malic acid :
Acid abundant in green grapes and which gives a tarty taste to the wine.
Malolactic fermentation : ...
Malic acid, on the other hand, is frequently described as overly harsh, sharp and with a green taste like an unripe apple.
Total acid
The measure of all a wine's acids taken together.
Troncais
A renowned forest near the French city of Moulins where oak is harvested to make wine barrels.
Malic Acid: A tart fruit acid converted into lactic acid during malolactic fermentation.
Maturity: The period in a wines life that can be described "after youth but before its decline". It can be 3 years or 3 decades depending on the wine.
malic acid, the sharp, appley acid most notable in grapes from cool years.
Malic Acid: A naturally occurring acid, also one of the predominant acids, found in grapes.
Malic Acid
particularly raw, "appley" acid in grapes
Malmsey
grape used to make sweet Madeira ...
Acetic acid
This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste.
Acetic acid: The primary natural acid of vinegar. In trace amounts acetic acid can occur in wine without being considered a defect. But if present in large amounts, the wine is spoiled. See V.A.
Lactic Acid - An acidic component of wines that is also found in diary products.
ACETIC ACID: All wines contain acetic acid, or vinegar, but usually the amount is quite small--from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.
ACID: The sour constituent in wine which may be citric, tartaric, malic or lactic, but must not be acetic. The riper the grapes are the more tartaric and the less malic acid they contain.
Acid
Found in all grapes at varying levels. Too much acid renders a wine undrinkable, although high acid levels are often welcome in fresh, young white wines.
Acid Testing
Thoroughly clean and rinse the two syringes and a test cup. Use the large syringe to extract exactly 15ml of juice then carefully squirt it into the test cup. For red wine, dilute the juice by adding exactly 30ml of water.
Acid
The tart (or in excess, sour) quality that is wine's natural acidity. A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste.
Free acid content. High volatile acidity is not very good for wines.
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Flüchtige Säure ...
A low-acid wine, not tart nor sour. Taken to extremes, it yields a wine that's "fat" or "flabby," but within an arm's length of balance, the wine may be palatable, even gulpable; many mass-market wines are consciously made on the soft side.
Malic Acid A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples.
Malic acid. common acid in grapes which gives a bright crisp element to the wine.
Acetic acid in wine, often referred to as volatile acidity (VA) or vinegar taint, can be contributed by many wine spoilage yeasts and bacteria. This can be from either a by-product of fermentation, or due to the spoilage of finished wine.
Acetic acid - common to all wines. In excess it will make the wine smell and taste vinegary.
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Tartaric acid is a normal grape acid. Potassium also exists in grapes, and when these two things bind together under chilly conditions, they form little potassium bitartrate crystals, which then settle to the bottom of the bottle.
Ascorbic Acid
Significant amounts of ascorbic acid are found in green grapes, but are lost as the grape ripens. It is sometimes added to less expensive wine before it is bottled as an anti-oxidant.
Tartaric acid is the main acid in wine. Some of it can crystalize in a chilled wine.
Tartaric Acid: The principal acid in wine.
Tartrates: Harmless crystals of potassium bitartrate that may form in cask or bottle (often on the cork) from the tartaric acid naturally present in wine.
Tartaric acid - The most important acid found in grapes.
Tasting flight - Refers to a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.
Tartaric Acid. A naturally occurring acid, found in grape juice and hence in wine. White crystals of tartrate salts can sometimes be precipitated from wines when they are chilled, they are harmless and tasteless.
Tartaric acid
One of the essential organic acids found in wine.
Tartrates
Salts of tartaric acid that can form crystals when combined with potassium in unstabilized wine.
Acetic: an acid that, combined with ethyl acetate, gives the vinegary smell that a spoiled wine emits. It is not to be confused with...
Malic acid
Malic acid is a major component of a wine's acidity. It has a sharp taste that reminds one of a tangy green apple. This taste may be appreciated in white wines, however, it is usually not appreciated in reds.
Sharp-Biting acid or tannin.
Short-Refers to finish, or aftertaste, when it ends abruptly.
Silky-Smooth, sinuous texture and finish.
SHARP
Excess acid predominates, disturbing the otherwise balanced flavors.
SIMPLE
Normal, everyday, well-vinified table wine of straightforward character.
Tartar/Tartaric Acid: Crystals or crystallization in some white wines..
Tastevin: A small saucer-shaped cup used by wine stewards for tasting wine.
Tears: Oiliness left in the glass by a wine rich in alcohol, sugars and glycerin.
Acid lactic. Acid obtained by malolactic fermentation.
LARMES (TEARS)
Traces left by the wine on the walls of glass when it is agitated or inclines it.
LÉGER (LIGHT) ...
A dry, medium-high acid white from Alto Adige grown by a few estates.
Wine regions
Alto Adige ...
Green: The high acid taste of wines made from unripe grapes.
Herbaceous: An agreeable odor reminiscent of herbs, and usually associated with Sauvignon Blanc when grown in cool climates.
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The vinegar-like off odor of acetic acid. Acetic acid can be formed by the action of the bacteria acetobacter. These wines often have a sweet, slightly vinegary odor and a sharp, tart flavor.
Acetobacter ...
 See also: Wine, Grape, White, Taste, Red
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