Term for the pH-value reaction of an aqueous solution with a pH value higher 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, acidic and alkaline are ges gesture 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 sour, but is chemically alkaline. On the pH scale from 1 to 14, alkaline (pH 7) is the counterpart of acidic (pH acids and bases are balanced. In the context of a wine-tasting approach, alkaline is used to describe the (rather rarely occurring) salty taste, which sometimes occurs in white wines (e.g. Chablis) and for which the sherry variant Manzanilla is typical. Alkalinity is the alkaline (basic = low acidity) 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.