Acids are a fundamental part in wine, both from a chemical point of view and from the point of view of tasting and taste experience.

There are different definitions and varieties of acids in wine that we will analyze in this article.

First we must consider a fundamental distinction between fixed (or stable) acidity and volatile acidity: tartaric, malic, citric and lactic acids are the most common fixed acids and, on the other hand, we find the 'acetic acid.

Fixed acidity is an important characteristic for wines, fundamental for conservation, which is why a mature wine (and therefore suitable for aging) must have a rather high fixed acidity.

For those who look at volatile acids, its presence is always negative because if perceived shows – frequently – a disease or fault in the wine. The volatile acidity, in fact, must be below the level of perceptibility (0,7 g/l) so as not to affect the flavor and the product.

What is acidity in wine?

The acidity in the wine constitutes, as already said, an essential component, is measured in pH and one must collide between an interval of 2,5 to 4; as far as tartaric acid is concerned, its content for quality wines must be between 4,5 and 9 g/l.

We will now consider fixed acidity as more “accepted” in wine production, not labeled as a defect and, on the contrary, sought after in certain winemaking processes.

Indeed, many red and white wines “ferment” at the end of their vinification: this practice concerns the acidity of the wine, a process which transforms the malic acids (more sour) into lactic acid.

This operation shows the importance that the acid obtains in the production of wine, analyzing the product according to a chemical eye but also taste.

Inside the wine the acids are flavor and organoleptic properties but also conservation, passion and technique in a fundamental component.

Where does acidity come from?

In grapes we find three primary acids, citric acid, tartaric acid and malic acid; on the contrary, during the vinification process and in the finished products, acetic, butyric, lactic and succinic acids are developed. The majority of these acids are part of the fixed acidity, except for acetic acid which participates in the lack of volatile acidity, which can be caused by a suboptimal sanitary status of the grapes, abnormal management of fermentation, carelessness and lack of hygiene and other factors.

How to detect it?

In taste, wines are classified into four types on the basis of acidity: flat wine (low acidity), rather fresh wine, fresh wine and “tangy” wine. We can therefore understand how the presence of acidity in the flavor asserts itself with the sensation of gustatory freshness, which will contrast the warmth, tenderness and perception of softness given by alcohol and sugars.

The acidity, especially the fixed one – and so well balanced – will offer a feeling of balance in the taste, giving a biting, lively character, creating a unique perception in the tasting experience.

Want to discover other northern regions and vineyards that produce wines with good acidity? Discover all our posters and cards.

For further…

photo Audrey Chaillet
Audrey Chaillet

Audrey Chaillet is the founder of EtOH, a WSET graduate and author of numerous articles on wines and spirits and contributed significantly to the creation of the geoVINUM cartographic database.

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