Why is the acidity of wine so important?
The acidity of the wine is one of the most important elements in the process of making this product. It consists of different acids derived from grapes (malic, tartaric and citric), together with others from the various fermentation phases (succinic, acetic and lactic).
In this sense, the acidity of the wine serves to bring freshness to its flavor and stabilize its color. In addition, acids function as natural preservatives, preventing the growth and development of bacteria that could spoil the wine.
Why is the acidity of the wine?
Regarding the degrees of acidity, they are also different depending on the variety of grapes used (some have a fairly high acidity by their own nature) and the location of the vineyard (if the grapes grow in cold climates, they develop greater acidity).
On the other hand, this characteristic is measured through pH, with periodic checks that are carried out on the fermentation deposits of the wine. The higher the pH, the lower the acidity, and vice versa. Thus, in terms of the parameters, the pH scale ranges from 0 (the most acidic record) to 14 (the most basic). As a general rule, it is usual for the pH value in red and white wines to be between 2.8 and 4.
The main acids of wine
In this section, we show you what they consist of and what are the most beneficial characteristics of the acids you can find in a good wine. They are the following:
- Citric acid: it is less present than others, although it brings freshness and fruity touches to the wine.
- Malic acid: similar to a freshly cut apple. It adds a lot of acidity to the wine, so it is very positive in white wines, although not as recommended for red wines.
- Tartaric acid: it is the one that appears in greater quantity in the great majority of wines. It provides fruity aromas, consistency and ensures that the broths are maintained over time.
- Lactic acid: it appears, above all, in whites and rosé when they finish fermenting, although in a red wine it can be too hard. It is associated with milk and yogurt.
- Succinic acid: without any doubt, is responsible for adding complexity to the wine, adding salty and bitter sensations.
- Acetic acid: always appears during fermentation and its most prominent feature is volatility. In order to identify it, keep in mind the characteristics of vinegar.
Red wine acidity: how to evaluate it
In the case of red wines, it is not advisable to have an acidity as strong as that of whites, since the bitter taste of some of its tannins is greatly enhanced.
This type of wine always carries out the malolactic fermentation, or what is the same, the transition from malic acid to lactic acid. The goal is to soften the wine to prevent it from offering a too hard taste. The result can be identified with other products such as milk or butter.
White wine acidity: what is it for
Although acidity is present in all wines, it is in whites where it is more accentuated and takes on a greater role. For example, grape varieties such as Sauvignon Blanc maintain an especially high acidity.
This fact is not something casual, since short-cycle grapes, that is, those that take less time to ripen, prefer cooler climates to develop their full potential.
However, you should be clear that excessive acidity will give the wine a green taste that is generally synonymous with the grape’s lack of maturity. Do not forget that the acidity thins the wines, detracts body and consistency.