Acidity
The naturally occurring acids in wine — primarily tartaric, malic, and lactic — that create a mouth-watering, fresh, and zesty sensation and act as a preservative that helps wine age.
In depth
Wine acidity comes from several acids: tartaric acid (the most stable, specific to grapes), malic acid (sharp, green-apple character — reduced by MLF), lactic acid (softer, dairy character — produced by MLF), and citric acid (minor contribution). The balance of these acids determines the wine's perceived freshness and tartness.
Acidity is one of the most important quality indicators in wine. High acidity gives wine freshness, structure, and longevity. It also balances sweetness — a very sweet wine without matching acidity tastes cloying and flat. Cool climates naturally produce higher acidity (grapes ripen more slowly, retaining more acid), while warm climates produce lower acidity (acid is metabolised faster at higher temperatures).
On the systematic tasting framework palate, acidity is assessed as: low, medium(−), medium, medium(+), or high. The sensation is mouth-watering — acidity stimulates saliva production. Candidates must not confuse acidity (mouth-watering) with tannin (mouth-drying).
Related exam topics
Frequently asked questions
- Why do cool-climate wines tend to have higher acidity?
- Acidity in grapes decreases as temperatures rise and ripening progresses. In cool climates, grapes ripen more slowly and retain more malic acid (which is metabolised at higher temperatures). The result is wines with noticeably higher acidity — compare cool-climate German Riesling or Chablis with warm-climate Australian Chardonnay. Higher acidity gives wines freshness, crispness, and greater ageing potential.
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of acidity and related topics.