California resident Kelli Gillam is an accomplished production accountant and entertainment industry consultant who has provided accounting services for the Vice documentary series Jungletown, among other major productions. Outside of her professional work in California, Kelli Gillam enjoys wine. She owned and operated Terranova Fine Wines for nearly 5 years. The taste and character of wine is governed by four factors: sweetness, tannins, alcohol, and acidity. Sweetness governs how sweet or dry a wine is, while tannins refer to phenolic compounds that affect its astringency or bitterness. The third factor, alcohol, refers to the amount of alcohol in a wine and affects the boldness and body of a wine. Most wines contain between 11 and 13 percent alcohol by volume (ABV). However, some can reach 20 percent or more ABV. Acidity is the final factor that affects the taste of wine, and plays an important role in balancing sweetness and playing off the other elements of the wine. Moreover, acid helps to preserve wine for a longer period of time. Tartaric acid, malic acid, and citric acid are all found in wine. Each affects the overall taste and acidity of a wine. The acidity in wine can be measured by the pH scale, a quantitative measure of the acidity or basicity of a liquid. All wines fall on the acidic side of the scale, with most ranging between 2.5 and 4.5 pH.

1. Kelli Gillam

2. California resident Kelli Gillam is an accomplished production accountant
and entertainment industry consultant who has provided accounting services
for the Vice documentary series Jungletown, among other major productions.
Outside of her professional work in California, Kelli Gillam enjoys wine. She
owned and operated Terranova Fine Wines for nearly 5 years.

3. The taste and character of wine is governed by four factors: sweetness,
tannins, alcohol, and acidity. Sweetness governs how sweet or dry a wine is,
while tannins refer to phenolic compounds that affect its astringency or
bitterness.The third factor, alcohol, refers to the amount of alcohol in a
wine and affects the boldness and body of a wine. Most wines contain
between 11 and 13 percent alcohol by volume (ABV). However, some can
reach 20 percent or more ABV.

4. Acidity is the final factor that affects the taste of wine, and plays an
important role in balancing sweetness and playing off the other elements
of the wine. Moreover, acid helps to preserve wine for a longer period of
time.Tartaric acid, malic acid, and citric acid are all found in wine. Each
affects the overall taste and acidity of a wine.

5. The acidity in wine can be measured by the pH scale, a quantitative
measure of the acidity or basicity of a liquid. All wines fall on the acidic
side of the scale, with most ranging between 2.5 and 4.5 pH.