View source for Acidity

The amount of acid in the [[wash|must]], [[spirits|liquor]], or finished [[wine]]. Insufficient acidity in the must will result in a poor [[fermentation]] and a slightly medicinal and flat taste. Too much acid will give [[wine]] an unpleasant sourness or tartness. Some acid is necessary for fermentation, and up to one-fourth of the initial [[acid]] content will be consumed by the [[yeast]] during fermentation. Low-acid musts are usually corrected by adding [[Tartaric Acid|tartaric]] acid (the principle acid in grapes), [[Malic Acid|malic]] acid, [[Citric Acid|citric]] acid, or [[Acid Blend|acid blend]]. An acid testing kit is indispensable in measuring initial acidity. There are two measures of acidity used in [[winemaking]]; see also [[pH]].

[[Category:Glossary]]