acid

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One of the six taste sensations (in addition to bitter, fatty, salty, sweet and umami) that can be perceived over the entire tongue, whereby the lateral edges of the tongue react particularly sensitively to acidity (see taste). 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 and tangy at a high temperature of 18 °Celsius, but at an optimum drinking temperature of around 10 to a maximum of 12 °Celsius.

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