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Lexicon
The largest wine encyclopedia in the world with 26,079 Terms.
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acid

One of the six taste sens ations (in addition to bitter, fatty, salty, sweet and umami) that is mainly perceived in the middle edge of the tongue. However, the acid sensation is relatively strongly dependent on the wine temperature. In warm conditions, 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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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,079 Keywords · 46,828 Synonyms · 5,323 Translations · 31,413 Pronunciations · 186,871 Cross-references
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