Acidity in wine
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Acidity in Wine
Acidity in wine refers to the fresh, tart, and sour attributes of the wine. The acidity in wine is an important component in both wine making and the finished product of wine. It is essential for both the winemaking process and the taste of the finished product.
Pronunciation
Acidity: /əˈsɪdɪti/ Wine: /waɪn/
Etymology
The term "acidity" comes from the Latin word "acidus", meaning sour. "Wine" comes from the Old English "win", which is derived from the Proto-Germanic "*winam", an early borrowing from the Latin "vinum", meaning wine or vine.
Related Terms
- Tartaric acid: A type of acid that is considered the primary acid in wine.
- Malic acid: Another type of acid found in wine, often associated with green apples.
- Lactic acid: This acid is most commonly associated with milk, but it is also found in wine.
- pH: A measure of the acidity or basicity of an aqueous solution, it is a key factor in the taste and preservation of wine.
- Winemaking: The production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid.
See Also
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