Acids

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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. Many acids found in wine can be functionally or chemically assigned to several groups at the same time. A distinction is made between

inorganic acids (such as carbonic acid, phosphoric acid, sulphuric acid and sulphurous acid)
organic acids (mostly of vegetable origin, such as malic acid, tartaric acid, cinnamic acid and citric acid).

In wine, organic acids of the group carboxylic acids (chemical compounds that contain at least one carboxy group (oxygen and alcohol on the same carbon atom) in free, bound and, to a lesser extent, volatile form (e.g. malic acid, succinic acid, tartaric acid and citric acid).

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