Acidity: Difference between revisions
PathFinder (talk | contribs) m PathFinder: add internal links |
CodexWarrior (talk | contribs) m CodexWarrior: canonicalise ISBN refs |
||
| Line 1: | Line 1: | ||
'''Acidity''' in [[wine]] refers to the concentration and perception of organic acids naturally present in [[grapes]] and produced during [[fermentation]]. It is a central component of [[wine tasting]], contributing to freshness, [[balance]], and the [[ageing]] potential of a wine.<ref>Robinson | '''Acidity''' in [[wine]] refers to the concentration and perception of organic acids naturally present in [[grapes]] and produced during [[fermentation]]. It is a central component of [[wine tasting]], contributing to freshness, [[balance]], and the [[ageing]] potential of a wine.<ref>Jancis Robinson, ''Oxford Companion to Wine'', Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.</ref> | ||
== Background == | == Background == | ||
The term derives from the Latin ''acidus'', meaning “sour” or “sharp”. In the context of wine, [[acidity]] describes both the measurable presence of acid compounds and the sensory impression they impart. [[Grapes]] contain a mixture of organic [[acids]], of which [[tartaric]] and [[malic]] are most significant, alongside smaller quantities of [[citric]] and [[succinic]] acids.<ref>Jackson, ''Wine Science: Principles and Applications'' | The term derives from the Latin ''acidus'', meaning “sour” or “sharp”. In the context of wine, [[acidity]] describes both the measurable presence of acid compounds and the sensory impression they impart. [[Grapes]] contain a mixture of organic [[acids]], of which [[tartaric]] and [[malic]] are most significant, alongside smaller quantities of [[citric]] and [[succinic]] acids.<ref>PhD Jackson, Ronald S., ''Wine Science: Principles and Applications'', Academic Press Inc, 14 April 2020. ISBN 9780128161180.</ref> The concentration of these acids is influenced by [[grape variety]], [[vineyard location]], and [[harvesting|harvest]] conditions, with cooler climates generally producing higher acid levels. | ||
== Characteristics == | == Characteristics == | ||
[[Acidity]] in wine is usually assessed by two methods: titratable acidity, which measures the total concentration of [[hydrogen ions]], and [[pH]], which indicates the relative strength of acidity.<ref> | [[Acidity]] in wine is usually assessed by two methods: titratable acidity, which measures the total concentration of [[hydrogen ions]], and [[pH]], which indicates the relative strength of acidity.<ref>Glen Creasy, Leroy Creasy, ''Grapes'', CABI Publishing, November 1, 2025. ISBN 9781800627048.</ref> [[Wines]] with lower pH values tend to show greater [[stability]] and resistance to [[microbial spoilage]]. | ||
From a sensory perspective, acidity provides crispness and liveliness, balancing sweetness and softening the perception of [[tannin]]. Excessive acidity can render a wine harsh, while insufficient acidity may result in a wine that tastes [[flat]] or [[cloying]].<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984, ISBN 978-0471881491.</ref> High natural acidity also plays a key role in the ability of certain wines, such as [[Riesling]] or [[Champagne (wine)|Champagne]], to age gracefully. | From a sensory perspective, acidity provides crispness and liveliness, balancing sweetness and softening the perception of [[tannin]]. Excessive acidity can render a wine harsh, while insufficient acidity may result in a wine that tastes [[flat]] or [[cloying]].<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984, ISBN 978-0471881491.</ref> High natural acidity also plays a key role in the ability of certain wines, such as [[Riesling]] or [[Champagne (wine)|Champagne]], to age gracefully. | ||
== Use in winemaking == | == Use in winemaking == | ||
Winemakers manage acidity both in the [[vineyard]] and in the [[cellar]]. [[[[Harvest]] timing]] is crucial, as acid levels decline as grapes ripen. In warmer regions, where natural acidity may be insufficient, acidification with [[[[tartaric]] acid]] is permitted in many [[wine law|wine laws]]. Conversely, in cooler climates, deacidification may be used to soften sharp [[flavours]].<ref>Boulton, Singleton, Bisson & | Winemakers manage acidity both in the [[vineyard]] and in the [[cellar]]. [[[[Harvest]] timing]] is crucial, as acid levels decline as grapes ripen. In warmer regions, where natural acidity may be insufficient, acidification with [[[[tartaric]] acid]] is permitted in many [[wine law|wine laws]]. Conversely, in cooler climates, deacidification may be used to soften sharp [[flavours]].<ref>Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee, & 1 more, ''Principles and Practices of Winemaking'', Springer, 31 Oct. 1998. ISBN 9780834212701.</ref> | ||
[[Malolactic fermentation]], a process in which [[[[malic]] acid]] is converted to the softer lactic acid, is widely used in the production of [[red wine|red wines]] and some [[white wine|whites]], such as [[Chardonnay]], to reduce sharpness and add [[complexity]]. Regional styles are closely tied to acid balance: for example, German [[Rieslings]] are prized for their racy acidity, while [[Mediterranean]] [[reds]] often rely on softer acid structures. | [[Malolactic fermentation]], a process in which [[[[malic]] acid]] is converted to the softer lactic acid, is widely used in the production of [[red wine|red wines]] and some [[white wine|whites]], such as [[Chardonnay]], to reduce sharpness and add [[complexity]]. Regional styles are closely tied to acid balance: for example, German [[Rieslings]] are prized for their racy acidity, while [[Mediterranean]] [[reds]] often rely on softer acid structures. | ||
Latest revision as of 02:00, 17 January 2026
Acidity in wine refers to the concentration and perception of organic acids naturally present in grapes and produced during fermentation. It is a central component of wine tasting, contributing to freshness, balance, and the ageing potential of a wine.[1]
Background
The term derives from the Latin acidus, meaning “sour” or “sharp”. In the context of wine, acidity describes both the measurable presence of acid compounds and the sensory impression they impart. Grapes contain a mixture of organic acids, of which tartaric and malic are most significant, alongside smaller quantities of citric and succinic acids.[2] The concentration of these acids is influenced by grape variety, vineyard location, and harvest conditions, with cooler climates generally producing higher acid levels.
Characteristics
Acidity in wine is usually assessed by two methods: titratable acidity, which measures the total concentration of hydrogen ions, and pH, which indicates the relative strength of acidity.[3] Wines with lower pH values tend to show greater stability and resistance to microbial spoilage.
From a sensory perspective, acidity provides crispness and liveliness, balancing sweetness and softening the perception of tannin. Excessive acidity can render a wine harsh, while insufficient acidity may result in a wine that tastes flat or cloying.[4] High natural acidity also plays a key role in the ability of certain wines, such as Riesling or Champagne, to age gracefully.
Use in winemaking
Winemakers manage acidity both in the vineyard and in the cellar. [[Harvest timing]] is crucial, as acid levels decline as grapes ripen. In warmer regions, where natural acidity may be insufficient, acidification with [[tartaric acid]] is permitted in many wine laws. Conversely, in cooler climates, deacidification may be used to soften sharp flavours.[5]
Malolactic fermentation, a process in which [[malic acid]] is converted to the softer lactic acid, is widely used in the production of red wines and some whites, such as Chardonnay, to reduce sharpness and add complexity. Regional styles are closely tied to acid balance: for example, German Rieslings are prized for their racy acidity, while Mediterranean reds often rely on softer acid structures.
See also
References
- ↑ Jancis Robinson, Oxford Companion to Wine, Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.
- ↑ PhD Jackson, Ronald S., Wine Science: Principles and Applications, Academic Press Inc, 14 April 2020. ISBN 9780128161180.
- ↑ Glen Creasy, Leroy Creasy, Grapes, CABI Publishing, November 1, 2025. ISBN 9781800627048.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee, & 1 more, Principles and Practices of Winemaking, Springer, 31 Oct. 1998. ISBN 9780834212701.