What Makes A Good And Bad Acids? Wines And Their Influences On The Wines That We Drink

948 WordsNov 27, 20154 Pages
The topic of acids in wines has been the center of discussion 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 explore the different acids in wines and their influences on the wines that we drink. Two common acids in wine are tartaric and malic acids which vary depending on grape variety and region that they are grown. A good example is looking at the Chardonnay varietal from France verses Napa, California. A Chardonnay from Burgundy France has a lower concentration of malic acid than one from Napa Valley of California. Both tartaric and malic acids are nonvolatile, meaning that they do not evaporate or boil off when wine is heated. An example of a Volatile acid in wine is acetic acid which is vinegar. Acetic acid boils off easily when heated, and is bad or undesirable acids in wine. Volatile acidity is part of the fermentation process and is normal when it is only about 0.03-0.06% of the final product. One thing to note is that some old Italian wines had acetic acid that can be detected in the aroma and taste and is acceptable by drinkers of this style. This means that it is a little higher than the normal 0.03-0.06%. But if it gets too high it also would not be palatable. Tartaric and malic acid production occurs during grape development and is affected by temperature. Warm climates case the acids to be removed from the grapes through respiration. This causes the wine from a warmer

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