Glossary
Acidity
/uh-SID-ih-tee/
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
See Also
Reference
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.