The principal acid in grapes and wine; contributes to taste and stabilizes color. Unlike malic acid, tartaric acid does not decline as grapes ripen. Tartaric acid can precipitate out of solution in ...

All wines contain acetic acid, the active ingredient in vinegar, but usually the amount is quite small—from 0.03 percent to 0.06 percent—and not perceptible to smell or taste. Once table wines reach 0 ...

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic ... ability to soften a wine’s mouthfeel can be particularly desirable in red wine vinification. “ ...

I don’t mean an LSD-dropping, tie-dye-clad Grateful Dead fan. In the wine world, acid freaks love the invigorating feel of acid on the palate. Acid is one of the key elements of wine ...