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Lexicon
The largest wine encyclopedia in the world with 26,117 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

alkaline

Designation for the pH value reaction of an aqueous solution that has a higher pH value than 7 (up to a maximum of 14). Lyes (pH 7) have a higher proportion of positively charged particles (bases) compared to the proportion of negatively charged particles (acids). In chemistry acid and alkaline are opposing states. However, this is not defined by taste, but by how the substance reacts. An acidic taste sensation does not mean that something is chemically acid (i.e. not alkaline). A lemon, for example, tastes acid, but is chemically alkaline.

On the pH scale of 1 to 14, alkaline (pH 7) is the counterpart of acid (pH < 7). A pH of 7 is called neutral, then the ratio of acids and bases dissolved in water is balanced. In the context of a wine address, alkaline refers to the (rather rarely occurring) salty taste that sometimes occurs in white wines (e.g. Chablis) and for which the sherry variety Manzanilla is typical. Alkalinity is the alkaline (basic = low in acid) property of a soil, which depends on the content of alkaline substances (for example, potassium, calcium, magnesium). An alkaline soil has a high pH value of more than pH 7 and thus an acid deficit.

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Egon Mark

For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.

Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)

The world's largest Lexicon of wine terms.

26,117 Keywords · 46,878 Synonyms · 5,323 Translations · 31,451 Pronunciations · 188,319 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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