BROADCASTS.com

b'

Acidity is one of the key components of wine, along with tannin, alcohol and sugar/dryness. This is a completely dorky look at acidity -- what it does, why it\'s important, and then dive into different types of acid and why it matters.

Here are the show notes:\\xa0

The Basics:

1. It\\u2019s one of the four elements of a wine\\u2019s structure: acidity with tannin, alcohol, sugar/dryness
2. It makes wine tart or sour\\xa0
3. All wines are acidic (whites and reds, dry and sweet), but the degree varies from a real and perception perspective
4. Acidity is in both grapes and in wine and it changes with winemaking
5. Euphemisms: bright, crisp, racy, nervy

\\xa0

What acidity does\\xa0

1. Influences wine color\\xa0
2. Balances sweetness, tannin/bitter sensation, aromas, mouthfeel
3. Low acid wines \\u2013 no body, weak, flabby, brown in color
4. Protects the wine from spoilage, helps it age \\u2013 stabilizes because spoilage bacteria can\\u2019t grow in high acid environments
5. Food and wine
   1. Great with acidic food \\u2013 makes it smoother
   2. Contrasts/cuts the fat and lightens the dish up
   3. Sweet wine needs acidity

Climate/place

1. Cooler climates have grapes with higher acidity. Slow ripening will preserve acidity
2. Warmer climates need to add acid BACK through a winemaking technique \\u2013 acidification
3. Acidity is a HUGE harvest consideration

\\xa0

Dork Out Section

About Acid

1. Types of Acid \\u2013 in grapes: Tartaric (unique to grapes), Malic (fades fast), Citric (in small concentrations). In wine: Succinic, acetic (volatile acidity), lactic (milky acid)
2. We discuss pH v Total Acidity and the relationship between them
3. Malolactic fermentation: bacteria convert sugar and malic acid into lactic acid. Softer acidity than strong malic, wine is less acidic post MLF

Acidity Measurement

1. pH \\u2013 Strength of the acid \\u2013 0 \\u2013 14, water is 7. Wines are usually from 2.9 -4.0. pH scale is logarithmic, meaning a wine with a pH of 3.0 is 10 times more acidic than a wine with a pH of 4.0.

2. Total Acidity/Titratable Acid \\u2013 total of ALL Acids present, important to look at both

\\xa0

Acid is important -- pay attention and you\'ll see just how much!

\\xa0

Thanks to our sponsors this week:

\\xa0

YOU! The podcast supporters on Patreon, who are helping us to make\\xa0the podcast possible and who we give goodies in return for their help!Check it out today:\\xa0https://www.patreon.com/winefornormalpeople

\\xa0

\\xa0

\\xa0

\\xa0