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Wine Term Definition – Acidity

Acidity is a natural component of every wine,
acidity in wine is composed mainly of 5 types of organic acids: tartaric acid which is rather
rare in nature and quite unique to the grape vine. You will have malic acid which is as a contrary
quite commonly found in many fruits. Lactic acid which is the acid found in cheese
and the acid that accumulates in your muscles when you work out too hard. Citric acid that is very commonly found in
citrus fruit in particular. And acetic acid which is the acid that forms
vinegar. Acidity in wine is measured using the Total
Acidity (or TA) and pH measurements. Both give an indication of the perceived sharpness
in a wine, depending on the balancing effect of residual sugars, alcohol and glycerol. Acidity is acknowledged as being a key factor
in a wine’s age-worthiness or longevity, more acidic wines tending to age better. As a general rule, white wines contain a greater
acidity than red wines. I hope this video was useful! If it was give it a quick thumb up before
you go to support my work. And I will see you soon… in the wonderful
world of wine. Au revoir! Bye bye…

2 thoughts on “Wine Term Definition – Acidity

  1. Good video Julien but I think it should have been longer. Acidity, in terms of tasting notes, is quite a subtle description, with the exception of crap wine. It's a term often used negatively but that is to misunderstand its quality. Cheers my friend. WT

  2. Thanx sir, this video help me alot to understand more about Acidity in wines, I want to understand residual sugar as well.
    Thanks great video.

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