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One of the six taste sens ations (in addition to bitter, fatty, salty, sweet, umami) that is mainly perceived in the middle edge of the tongue. However, the acid sensation is relatively strongly dependent on the wine temperature. With warmth, the impression of sharpness is intensified by the interaction of alcohol and acidity. A dry white wine with a total acidity of 7 g/l appears very acid 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 in the wine cause different sensations. Lactic acid has only a slightly sour taste, acetic acid a sharp one and malic acid clearly the most "sour". A particularly high proportion of malic acid can contribute to an unpleasant impression. Succinic acid, on the other hand, tastes the most intense and also somewhat bitter and salty.

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The world's largest Lexicon of wine terms.

25,902 Keywords · 46,873 Synonyms · 5,330 Translations · 31,239 Pronunciations · 179,676 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon