You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Designation for liquid or solid chemical compounds containing hydrogen. The hydrogen ions cause the acidic taste of a solution. A distinction is made between inorganic and organic acids. In wine, mostly organic acids of the carboxylic acid group are present in free, bound and, to a lesser extent, volatile form. The term "acid" is not to be understood negatively, because without this important component a wine tastes flat and insipid. Only then does it acquire refreshing strength and the sweetness comes into its own more effectively. Wines from hot regions often have a lower content. Unripe grapes have a high content, depending on the grape variety.

The world's largest Lexicon of wine terms.

25,321 Keywords · 47,150 Synonyms · 5,306 Translations · 30,634 Pronunciations · 169,390 Cross-references
made with by our Experts. About the Lexicon