Wine acidity is one of the key traits you need to consider while buying wine.
Let’s get right into it.
What is Wine Acidity?
Acidity is a naturally occurring component in all grapes, and it is responsible for the tart and tangy flavors that are found in wine.
Acidity also plays a vital role in preserving wine, and it can help to balance out the sweetness of the fruit.
Too much acidity can make a wine taste sour or harsh, while too little acidity can make it taste flat.
The ideal acidity level will vary depending on personal preference, but most wines will fall within a pH range of 3.0-4.0.
In terms of volume, a wine may contain anywhere from 4–12% total acids. Sparkling wines, in general, have more acidity than red and white wines.
How Acidity Helps in Preserving Wine?
Acidity is an important component of the wine. It helps to preserve the wine and prevents spoilage. Acidity also contributes to the taste and aroma of a wine.
The main acid in wine is tartaric acid. Other acids present in wine include malic acid and citric acid.
Tartaric acid is the most abundant acid in wine. It gives a wine its tart flavor. Malic acid contributes to the fruity flavor of the wine.
Lactic acid gives the wine its creamy texture. Acetic acid contributes to the vinegary flavor of the wine.
The role of acids in preserving wine has been known since ancient times.
Wine is a complex mixture of chemicals and water. The water content of wine makes it prone to spoilage by bacteria.
The presence of acids in wine helps to prevent bacterial growth and thus preserve the wine.
The ideal pH for red wines is 3.5-4, while the ideal pH for white wines is 3-3.5.
A lower pH means more acidic, while a higher pH means more basic (the opposite of acidic).
Most wines are within this range, but some may be slightly higher or lower depending on style preferences.
A low pH is also linked with an increased risk of developing histamines which can lead to headaches after drinking certain wines.
Here is a quick video on what Wine Acidity matters –
How Does Acidity Changes Wine Taste?
Acidity plays an important part in shaping the taste of a wine, along with other wine traits.
For example, a high pH can make a white taste more harsh, spicy, or too sour. But on the other hand, if the acidity is too low – the wine is termed as “flat” or dull.
Between these two extremes –
A higher acidity wine (but not too high), will taste a lighter body and less sweet. In contrast, a lower acidity wine (but not too low), will taste sweeter and full-bodied.
In The End
I hope this quick guide helped you understand this vital trait of wine. Acidity also plays a part in wine-food pairing.
Do share this with wine lovers you know!