Such a happy sweet country in China, a lot of wine beginners have said it is difficult to accept the feeling of acidity in the wine, and there was the water in the wine against the Sprite and coke. And, of course, there's even more to the point that the sour taste is bad. So why does wine taste a little sour?
1、Why does my wine taste sour?
First, we must make it clear that all fruit is more or less acidic, such as lemons, oranges, apples and grapes. As the grapes mature, the sugar gradually accumulates and the acid becomes less and less. However, the amount of acid sugar depends largely on the local climate.
In the cool climate or short growing season, grapes decomposition in the process of acid is limited, so better able to retain the grapes themselves acidity, eventually wines will be relatively high acidity of nature; On the other hand, the growing season longer or hot climate areas, most of the acidity of grape has transformation, thus get wine nor too high acidity (artificial). Even fully mature varieties, of course, in the final harvest, the acid will not disappear completely, moreover the accumulation is also high in sugar can retain high acid. As a result, the resulting wine naturally has a sour taste. So what are these acids?
2、What is the acid in wine?
The acids in wine are complex and can be divided into two types: non-volatile and volatile acids.
(1) nonvolatile acid
The non-volatile nature of wine is organic acid, and its content is relatively high. These substances are colorless and odorless and can only be sensed through the mouth and tongue.
①Tartaric acid: the most abundant type of acid. The substance is less acidic, so there is no obvious acid in the presence of higher levels. Some tartaric acid exist independently in wine, and some are in the form of tartrate exist, such as bottle will appear some crystal sediment, sometimes this is tartaric acid salt crystals.
② lactic acid, malic acid, or a percentage of apple wine also contains acid or lactic acid, the content of the two is inversely proportional, the former more then the latter will inevitably will be less, and vice versa. Why is that? In fact, this is because the malic acid is from wine grape itself, and lactic acid by malic acid, lactic acid fermentation, so make this wine fermented apple acid content is higher.
③Other: the grapes themselves have a variety of acids, such as citric acid and succinic acid, which are relatively low in content.
(2) volatile acid
Mainly for wine in the volatile acid acetic acid, this substance in a series of microbial activity (alcoholic fermentation and malic acid, lactic acid fermentation, etc.) will naturally. Similarly, when wine is exposed to air, it also oxidizes the acetic acid. Because it is volatile, we can clearly smell a pungent sour taste when the content is high.
3、Why can't wine be less sour?
With all that said, we don't know what the acid in wine actually does. Please look at!
(1) steady fruit
When young, the aroma of wine tends to be relatively good, but if there is no acid, the fresh fruit will soon be transformed. You can say that a wine with no acidity is very difficult to have a rich fruity.
(2) bring fresh energy
Acidity has a pivotal position on the flavor of wine taste, acidity can make wine taste more delicious, and at the same time help appetizing, and it also makes clear legibility of the wine flavor more. Especially for white wine, acidity is more powerful, and it gives wine a sense of freshness and freshness.
(3) balance mouthfeel
Acidity is one of the most important components of a wine, dry wine if there is no support by acidity will appear slack, and can not live without the acidity more sweet wine, or drink some sweet to be bored with.
(4) protect and help the aged
Many organisms are difficult to survive in acidic environments, so it is also responsible for protecting wine with alcohol, against the microbes that invade wine. It is because the acid degree can protect the wine in the process of aging, so the potential of the high acid wine is also more prominent. The classic Pinot Noir, for example, can be dated for a long time and has a lot to do with acidity.
Of course, acids not only prevent spoilage from wine, but also help to keep sulphur dioxide fresh and promote its effect. When it comes to sulfur dioxide, it has to be explained that the amount of sulfur dioxide in wine is minimal, but the effect is staggering. Without it, we can hardly drink imported wine at home.
(5) stabilizing pigment
We all know that acidity is based on pH, and the lower the pH, the higher the pigment stability. The more acidic red wine, the darker the color, the slower the rate of change, though the high-acid Nebbiolo is an exception. Also, the color of white wine can be affected by acidity, and the alcohol in a low-acid environment tends to be slightly brownish.
(6) helping to make a meal
When it comes to wine, the main ingredient in wine is the main ingredient, including acidity. Acidity is the key to the success of a meal, which not only makes food fresh and easy to access, but also balances the acidity of the food. It is important to note that the acidity of the wine cannot be lower than the acidity of the food, and it is commonly served by Sauvignon Blanc, which is a useful acid, and served with lemon juice.
4、Common high/low acid wine
Need to declare is that different regions produce different grapes acidity, typical Chardonnay (Chardonnay) in different climate environment have different acidity, so the following content is for reference only. In addition, white wine is generally more acidic than red wine and peach wine, so it can only be compared in the same category.
(1) the high acid representative
Long-thought and Riesling are natural, high-acid, white grape varieties, and the acidity of the wine is high; Vintage reds such as pinot noir and nebiolo are also typical of high-acid wines.
(2) a low acid representative
In sudai, Semillon often requires a long, long thought to improve the acidity, which is not very acidic. In addition, wines such as Gewurztraminer and Viognier and Marsanne from the Rhine valley tend not to be too acidic. In red wine, Grenache is often less acidic, so even young wine is prone to brown edges.
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