If you love this sensation, you love wines with dominant or prevalent acidity. So what is acidity in wine? When pH measures above 3. When wines exceed 3. A wine with a pH of 3. Individual physiology also plays a part in perceiving flavors, adds Mansfield. Aspects like tannins, bitterness, reductive notes, alcohol levels, and others can also change the perception of freshness significantly.
Cadamatre points out that higher potassium content in the grapes will make the pH of a wine rise, but that at the same time, higher potassium will influence the perception of minerality in that wine.
On a sensory level, this might create a greater impression of freshness, even though the wine is less acidic. Biochemical Calculations. Sen B. Roy, J. Gibbons, D. Johnson, and L. Furter, Ed. Steele, J. Stranks, D. Heffernan, K. Lee Dow, P. McTigue, and G. Chemistry—A Structural View. London: Melbourne University Press. Usseglio-Tomasset, L. Weast , R. Wejnar , R. Vigne Vin 5: — Roger B. Boulton 1 Vernon L. Singleton 1 Linda F. The Different Types of Acids in Wines There are numerous types of acids that influence the outcome of wines, and they are as follows: Tartaric acid is mainly found in grapes as far as the fruits that you would use for wines.
It is one of the major acids found in wine for this reason. This acid influences the taste and colour of the wine along with protecting from microbial attack to a certain extent. Malic acid occurs naturally in grapes as well as other winemaking fruits.
Malic is a bit harsh in taste and therefore, must be controlled tightly throughout the winemaking process including fermentation. Lactic acid will counteract the harsher taste of malic acid, but if you are not careful, you will impart a sour milk odour to your wine with it.
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