Acids And Its Effect On The Wine Industry

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I know that the topic of acids in wines have been discussed many times in our wine circles. It is important to realize that both good and bad acids exist in the wines that we drink. Let 's look at acids in wines and their effects on the final product that we all enjoy so much.

The relative amounts of tartaric and malic acids vary depending on the grape variety and on where the grapes are grown. For example, in Burgundy, the Chardonnay has a lower concentration of malic acid than a Chardonnay grown in the Napa Valley of California.

Both tartaric and malic acids are nonvolatile which means that they do not evaporate or boil off when wine is heated. An example of a Volatile acid in wine is acetic acid (vinegar). Acetic acid does boil off when heated, and is undesirable in wine. Volatile acidity of 0.03-0.06% is produced during fermentation and is considered a normal level.

Tartaric and malic acids are produced by grapes as they develop. In warm climates, these acids are lost through the biochemical process of respiration. Grapes grown in warmer climates have lower acidity than grapes grown in cooler environments For example, Chablis (France) produces grapes with high acid because the climate is very cool, while Napa Valley produces grapes with lower acidity because the climate is warmer.

Sugar production in a cold verses warm climates is completely opposite of acid production. The warmer the climate the higher the sugar content of the grapes. Australia verses

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