Acidity

/uh-SID-ih-tee/
👃Tasting🍷Winemaking

The tart, sharp quality in wine from natural grape acids.

Full Definition

Acidity refers to the presence of organic acids (primarily tartaric, malic, and citric) that give wine its crisp, fresh, tart character. Proper acidity is essential for balance, aging potential, food pairing, and microbial stability. Wines from cooler climates typically have higher acidity. Measured as total acidity (TA) in grams per liter or as pH.

Related Terms

tartaric acidmalic acidphtotal acidity

See Also

malolactic fermentationcrispflabby
AcidificationBack to GlossaryAdega

More terms starting with A

Acetaldehyde

A chemical compound formed during fermentation and oxidation.

Acetic Acid

The acid responsible for vinegar character in wine.

Adega

Portuguese term for winery or wine cellar.

Aeration

Exposing wine to air to soften tannins and release aromas.

Aging

The maturation of wine over time in barrel, tank, or bottle.

Alcohol

Ethanol produced during fermentation, expressed as percentage by volume.