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


French term for sour; see there.

One of the six taste sensations (besides bitter, fatty, salty, sweet, umami), which is mainly perceived in the middle part of the tongue. However, the acid sensation is relatively strongly dependent on the wine temperature. With warmth, the impression of sharpness is further enhanced by the interaction of alcohol and acidity. A dry white wine with a total acidity of 7 g/l appears very acidic at a high temperature of 18 °Celsius, but pleasantly fresh at an optimal drinking temperature of 10 to a maximum of 12 °Celsius. The different acids in the wine cause different sensations. Lactic acid has only a weakly acidic taste,...

The world's largest Lexikon of wine terms.

23.612 Keywords · 48.258 Synonyms · 5.312 Translations · 28.928 Pronunciations · 161.627 Cross-references
made with by our Experts. About the Lexicon