Wine Acidity

Acidity is present in all wines. It is their heartbeat, their nervous system, their electrical pulse that provides freshness and liveliness. And on top of that, it helps alcohol to keep microbes at bay.

Although acidity is in all wines, it is in white wine where it is accentuated and becomes more important. Varieties such as Riesling and Sauvignon Blanc have a particularly high acidity.

It is no coincidence that short-cycle varieties (whose annual life cycle is shorter than other varieties, taking less time to ripen) prefer cool climates to develop their potential.

However, excess acidity will give wine a green taste, which usually reveals a lack of grape ripeness. Let’s not forget that acidity also makes wines thinner, it reduces their body.

The main acids present in wine are tartaric, malic and lactic. Odorless, they are only detected in the mouth. They can be felt on the edges of the tongue and make us salivate:

Tartaric acid: astringent acid originating in grape juice. It is responsible for most wine acidity. In warmer regions it can be added to wines with low acidity.

Malic Acid: From grape juice. Present in grapes and many other fruits. It brings freshness and decreases the rate of bottle aging.

Lactic Acid:From the conversion of malic acid in malolactic fermentation where the objective is to reduce the astringent and green notes in wine, providing dairy notes reminiscent of butter, yogurt, etc.

Other acids:

Acetic acid: The acid component of vinegar. It is caused by the oxidation of ethanol in the presence of oxygen. It is present in wine in small quantities. In excessive amounts wine will taste vinegary.

Volatile acidity: acetic acid detectable in nose and mouth. It’s an important part of the bouquet, however high levels of volatile acidity are considered a defect.

Ascorbic acid: Better known as vitamin C. It is used in similar way to sulfur dioxide, to prevent oxidation.