Chapter 3: Producing Oregon Wines 06. What kind of acids are found in wines, and how do they get there?
Acids occur naturally in grapes. Additional acids are produced when wine grapes are fermented. Acids may also be added during fermentation, to help balance the character and flavors of a wine. There are three primary acids associated with wines: 1. Citric acid 2. Malic acid 3. Tartaric acid Acids are vital to wines, as they can directly affect the flavor, balance, tartness, and ‘liveliness’ of a wine. Overall acidity varies with the type of grapes. Sweet wines typically contain more acid than dry wines.
