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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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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,343 Keywords · 46,933 Synonyms · 5,323 Translations · 31,677 Pronunciations · 199,071 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon