Many people will subconsciously swallow saliva when they see fruits with crisp acidity such as bayberry, lemon and hawthorn. And when we see the word “wine”, its delicious acidity will also make many drinkers conditioned to salivate. Why does wine taste so “sour”? What factors affect the acidity of wine? Might as well follow the editor to see the “acidity” of wine.
1. Why is wine sour?
The acidity of wine comes from a variety of organic acids present in the wine, including natural acids with strong pungency, tartaric acid and malic acid, and slightly lower content of succinic acid and citric acid ( Citric Acid), and milder lactic acid (Lactic Acid).
2. What are the factors that affect the acidity of wine?
The level of acidity in wine is affected by the characteristics of wine grape varieties, the climate of the producing area and the brewing process. Different grape varieties produce wines with different acidity. Therefore, consumers should choose wines with different acidity according to their own tastes when purchasing wines. For example, among white grape varieties, Riesling, Chenin Blanc and Sauvignon Blanc have higher acidity, while Viognier and Gewurztraminer have lower acidity; , Italian red grape varieties such as Nebbiolo or Barbera have very high acidity, while warmer regions such as Grenache have low acidity.
The climate of a wine-growing region can also affect the acidity of the wines it produces. In the case of Chardonnay, wines from cool-climate Burgundy Chablis tend to have crisp, high acidity, while those from warm-climate California tend to have high acidity. is generally lower and softer.
In addition to the above-mentioned natural factors, the level of wine acidity is also related to the winemaking process. If winemakers use Malolactic Fermentation, the sharp malic acid in the wine will be converted into softer lactic acid, and the overall acidity of the wine will drop.
3. What is the important role of acid?
Acidity is the soul of wine, making every wine show its exuberant vitality. First, acid acts as a preservative and antibacterial to support wine aging; it acts like a preservative, slowing down the rate of oxidation in wine, balancing the microbiome and inhibiting the growth of harmful bacteria, thereby helping to age.
Secondly, acid can balance the taste; if the acidity is too low, the wine will be monotonous and dull, while the acidity is too high, which will mask the flavor and texture of the wine, making the taste of the wine too sharp, and the right acidity can bring freshness and crispness to the wine The refreshing taste can also stimulate the taste buds to better feel the texture and flavor of the wine.
Finally, acid also maintains the color of a red wine; in general, the higher the acidity in the wine, the more stable the color and the darker the color.
