In the context of winemaking, the word "acid" refer to weak organic carboxylic acids that are either derived from grapes or formed during the fermentation process. There are several different types of acid in wine, and they are all important structural components, and the presence of them are very important for the quality, taste, aroma, color and durability. Acid is felt in the palate and often mistakenly confused with tannins.
Did you know?
That Italy in 2011 was the worlds largest wine producer?
Italy’s northernmost region of Trentino-Alto Adige is surrounded by the Alps and 99% of it is made up by mountains, therefore agriculture has always been a great challenge here. Only 5% of the agricultural land is situated under 500 meters altitude and only 15% of the stony and rocky fields...
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