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One of the six flavour sensations (in addition to bitter, fatty, salty, sweet and umami), which is primarily perceived in the middle of the tongue. However, the sensation of acidity is relatively dependent on the temperature of the wine. When the wine is warm, 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 fresh at a high temperature of 18 °Celsius, but pleasantly fresh at an optimum drinking temperature of 10 to a maximum of 12 °Celsius.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,428 Keywords · 47,026 Synonyms · 5,321 Translations · 31,761 Pronunciations · 208,165 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon