23 July, 2014
There are a variety of acids in a wine. The principle ones are Acetic Acid, Malic Acid, Tartaric Acid, Lactic Acid, Citric Acid and Carbonic Acid.
A wine’s acidity should be detected through the sharpness felt after tasting, particularly on the tip of the tongue. It should neither be too obvious nor completely absent. Acidity helps create a refreshing sensation in white wines and balance in reds. Its absence makes a wine dull and ‘flabby’ – an undesirable defect for any wine, but in particular disaster in sweet wines. Sweet wines become undrinkable without balancing acidity. Even too much acidity can make a wine difficult to drink.