The sum of all acids in wine, i.e. all volatile and non-volatile acids. These are shown with the collective term "tartaric acid" in g/l, although the actual tartaric acid is only a part of it. The amount is between 4 and 12 g/l, and is usually about 4 to 9 g/l for white wine and about 4 to 6 g/l for red wine. It is determined by titration. Overseas, the calculation is done differently than in the EU area, so values cannot be compared 1:1. Acidity is an important criterion for wine evaluation. A complete list of all ingredients in wine can be found under the keywords aroma substances and total extract.
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freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen