Malic and tartaric acid are the primary acids in wine grapes.
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity).[1] In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic, and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking.[2]
^Beelman, R. B.; Gallander, J. F. (1979). "Wine Deacidification". In Chichester, C. O.; Mrak, Emil Marcel; Stewart, George Franklin (eds.). Advances in Food Research Vol. 25. Academic Press. p. 3. ISBN 0-12-016425-6. Retrieved 2009-08-04.
^J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pg 2–3 Oxford University Press 2006 ISBN 0-19-860990-6
The acidsinwine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct...
preservative after fermentation. In the mouth, tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role. Grapes...
mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. The natural...
compounds found in must and wine including peptides, larger proteins, amides, biogenic amines, pyridines, purines and nucleic acids but these cannot...
try and harvest while acid levels are acceptable. The major acidsinwine are tartaric and malic acid with citric and succinic acids playing a small role...
fenchol and fenchone. Wine portal Oenology Acidsinwine Browning in red wine Storage of wine Merriam-Webster. (n.d.). Organoleptic. In Merriam-Webster.com...
carboxylic acids (the fatty acids), acetic acid does not occur in natural triglycerides. Most of the aceate generated in cells for use in acetyl-CoA is...
sulfuric, and sorbic acids. Other acids present inwine, including malic and tartaric acid are considered non-volatile or fixed acids. Together volatile...
included, such as acids, amino acids, sugars, and organic compounds. The quality of the grapes determines the quality of the wine more than any other...
make the wine: their sugar content, acidity and the presence of secondary compounds. Vines store sugar in grapes through photosynthesis, and acids break...
quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often...
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different...
involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the winein a way that may...
wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids,...
Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C6–C3 skeleton. These compounds are hydroxy derivatives...
dry wine and between 200 and 300 grams per litre or even more for Fortified wines) and organic acids, especially malic acid and tartaric acid. Acids occur...
sugar, acid, tannin, nutritive salts for yeast feeding, and water to naturally produce a stable, drinkable wine, so most country wines are adjusted in one...
gets its name from the use of NaOH inacid–base titration to estimate the quantity of titratable acid. Acidsinwine Nosek, Thomas M. "Section 7/7ch12/7ch12p27"...
the presence of acidsin the wine. It is altered with wine aging by reactions between different active molecules present in the wine, these reactions...
concentration in low pH (high acid) wines, serves as a catalyst in the formation of esters from acids and alcohols present in the wine. However, at the...
oldest evidence of ancient wine production has been found in Georgia from c. 6000 BC (the earliest known traces of grape wine), Iran from c. 5000 BC, Greece...
prepared and isolated gluconic acid using the glucose fermentation. Gluconic acid occurs naturally in fruit, honey, and wine. As a food additive (E574),...
acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the...
sour wine) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by...
found inwines, most notably Sherry. Acetic acid One of the primary volatile acidsinwine. Acetification The process through which acetic acid is produced...
found on the page on carbanions. Acidosis Acidsinwine: tartaric, malic and citric are the principal acidsinwine. Alkalosis Arterial blood gas Chemical...
Global Information