A freelance production accountant in Los Angeles, California, Kelli Gillam holds a master’s degree in business taxation from the University of Southern California. A wine enthusiast, Kelli Gillam spent several years as the owner and operator of Terranova Fine Wines in Monterey, California.
Wine consists of four main attributes: alcohol, tannin, sweetness, and acid. Acid is usually sensed as sourness and is essential for preserving wines and helping them taste fresh. While all wine is acidic, usually ranging from about 2.5 pH to 4.5 pH, white wines often have higher acidity than red wines since reds are also preserved by phenolic compounds in their ingredients.
The primary acids found in wines are citric, tartaric, and malic acids. These are key components in grape acid and can be quite strong (particularly tartaric acid). In fact, this type of acid can reach up to 15 grams a liter in unripe grapes, and is usually found in amounts ranging from 3 to 6 grams per liter. Malic acid is another natural acid, often occurring in grapes at levels ranging from 1 to 6 grams per liter, depending on the climate. Meanwhile, citric acid is typically only seen in amounts between 0.5 and 1 gram per liter in grapes.
In addition to these naturally occurring acids, the fermentation process also creates additional acids, such as lactic and acetic acids. Ascorbic acid may also be added as an antioxidant during the process of making wine. The levels of these acids determine how sour a wine tastes, along with the foods that it will pair well with. Good wines balance acid with the other four flavors so nothing tastes too strong.
2. INTRODUCTION
A freelance production accountant in Los Angeles, California, Kelli
Gillam holds a master’s degree in business taxation from the University
of Southern California. A wine enthusiast, Kelli Gillam spent several
years as the owner and operator of Terranova Fine Wines in Monterey,
California.
3. Wine consists of four main attributes: alcohol, tannin, sweetness, and
acid. Acid is usually sensed as sourness and is essential for preserving
wines and helping them taste fresh. While all wine is acidic, usually
ranging from about 2.5 pH to 4.5 pH, white wines often have higher
acidity than red wines since reds are also preserved by phenolic
compounds in their ingredients.
4. The primary acids found in wines are citric, tartaric, and malic acids.
These are key components in grape acid and can be quite strong
(particularly tartaric acid). In fact, this type of acid can reach up to 15
grams a liter in unripe grapes, and is usually found in amounts ranging
from 3 to 6 grams per liter. Malic acid is another natural acid, often
occurring in grapes at levels ranging from 1 to 6 grams per liter, depending
on the climate. Meanwhile, citric acid is typically only seen in amounts
between 0.5 and 1 gram per liter in grapes.
5. In addition to these naturally occurring acids, the fermentation process
also creates additional acids, such as lactic and acetic acids. Ascorbic acid
may also be added as an antioxidant during the process of making wine.
The levels of these acids determine how sour a wine tastes, along with the
foods that it will pair well with. Good wines balance acid with the other
four flavors so nothing tastes too strong.
