Term for liquid or solid chemical compounds that can release hydrogen ions in water. The hydrogen ions cause the acidic flavour of a solution. A distinction is made between inorganic acids and organic acids. In wine, organic acids of the carboxylic acid group are mostly 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, especially in white wine, a wine tastes flat and dull. This is what gives it its refreshing vigour and also brings out the sweetness better. Wines from hot regions often have a lower content. Unripe grapes have a high content, depending on the grape variety.
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Weinakademiker und Herausgeber „Der Weinkalender“