ácido

Portuguese and Spanish, as well as (acido) Italian term for sour; see there.

One of the five taste sensations (in addition to sweet, bitter, salty 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.

Geschmack - Zunge alte Darstellung, 4 Zungen

Tongue - flavours1 = sweet, 2 = acid, 3 = salty, 4 = bitter, 5 = umami

Acids in wine

The different acids in wine (there are 20 in total, often only in very small quantities) produce different sensations. Lactic acid has only a slightly acidic flavour, acetic acid has a sharp flavour and malic acid...

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