Acid: Difference between revisions

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m (Minor edit. This page sucks. Just a cut/paste from wikipedia or somewhere with little or no info how it relates to distillation.)
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Main Entry: ac·id Pronunciation: 'a-s&d Function: adjective Etymology: French or Latin; French acide, from Latin acidus, from acEre to be sour -- more at ACET- 1 a : sour, sharp, or biting to the taste b : sharp, biting, or sour in manner, disposition, or nature <an acid individual> c : sharply clear, discerning, or pointed <an acid wit> d : piercingly intense and often jarring <acid yellow> 2 a : of, relating to, or being an acid; also : having the reactions or characteristics of an acid <acid soil> <an acid solution> b of [[salt]]s and [[ester]]s : derived by partial exchange of replaceable hydrogen acid [[sodium carbonate]] Na<sub>2</sub>CO<sub>3</sub> c : containing or involving the use of an acid (as in manufacture) d : marked by or resulting from an abnormally high concentration of acid.
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid). Acidity is measured by [[pH]].
 
In distilling Acids play a key role in several processes. [[Mashing]] enzymes work best in a mildly acidic environment. In [[fermentation]] [[yeast]] also likes the same but can cause pH crashes leading to stalled ferments. Bacteria create acids that can lead to the same pH crashes. As spirits age in a barrel the tannic acids in the wood decrease the pH levels and it helps increase [[ester]] development.   
 
For a distiller it is vital to understand how to measure pH, how to adjust pH, and the natural causes of changes to pH.
 
==External Links==
*[https://en.wikipedia.org/wiki/Acid Acid on Wikipedia]
 


[[Category:Glossary]]
[[Category:Glossary]]

Revision as of 16:25, 29 October 2017

An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid). Acidity is measured by pH.

In distilling Acids play a key role in several processes. Mashing enzymes work best in a mildly acidic environment. In fermentation yeast also likes the same but can cause pH crashes leading to stalled ferments. Bacteria create acids that can lead to the same pH crashes. As spirits age in a barrel the tannic acids in the wood decrease the pH levels and it helps increase ester development.

For a distiller it is vital to understand how to measure pH, how to adjust pH, and the natural causes of changes to pH.

External Links

Retrieved from "http://homedistiller.org/wiki/index.php?title=Acid&oldid=5340"