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Lexicon

The largest wine encyclopedia in the world with 26,537 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Acids

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" should not be understood in a negative sense, 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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The world's largest Lexicon of wine terms.

26,537 Keywords · 47,072 Synonyms · 5,318 Translations · 31,870 Pronunciations · 222,201 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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