The
acids in
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
are an important component in both
winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and ...
and the finished product of wine. They are present in both
grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus '' Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters.
The cultivation of grapes began perhaps 8,000 years a ...
s and wine, having direct influences on the color,
balance
Balance or balancing may refer to:
Common meanings
* Balance (ability) in biomechanics
* Balance (accounting)
* Balance or weighing scale
* Balance as in equality or equilibrium
Arts and entertainment Film
* ''Balance'' (1983 film), a Bulgaria ...
and taste of the wine as well as the growth and vitality of
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
during
fermentation and protecting the wine from
bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of prokaryotic microorganisms. Typically a few micrometr ...
. The measure of the amount of acidity in wine is known as the “
titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to
pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In
wine tasting
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional w ...
, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the
sweetness and bitter components of the wine such as
tannins
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
The term ''tannin'' (from Anglo-Norman ''tanner'', f ...
. Three primary acids are found in wine grapes:
tartaric,
malic, and
citric acids. During the course of winemaking and in the finished wines,
acetic,
butyric,
lactic, and
succinic acids can play significant roles. Most of the acids involved with wine are
fixed acids A nonvolatile acid (also known as a fixed acid or metabolic acid) is an acid produced in the body from sources other than carbon dioxide, and is not excreted by the lungs. They are produced from e.g. an incomplete metabolism of carbohydrates, fats, ...
with the notable exception of
acetic acid, mostly found in vinegar, which is
volatile and can contribute to the
wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...
known as
volatile acidity
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...
. Sometimes, additional acids, such as
ascorbic
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) an ...
,
sorbic and
sulfurous acids, are used in winemaking.
[J. Robinson (ed) ''“The Oxford Companion to Wine”'' Third Edition pg 2–3 Oxford University Press 2006 ]
Tartaric
Tartaric acid
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally ...
is, from a winemaking perspective, the most important in wine due to the prominent role it plays in maintaining the chemical
stability
Stability may refer to:
Mathematics
*Stability theory, the study of the stability of solutions to differential equations and dynamical systems
** Asymptotic stability
** Linear stability
** Lyapunov stability
** Orbital stability
** Structural sta ...
of the wine and its color and finally in influencing the taste of the finished wine. In most plants, this
organic acid is rare, but it is found in significant concentrations in
grape vine
''Vitis'' (grapevine) is a genus of 79 accepted species of vining plants in the flowering plant family Vitaceae. The genus is made up of species predominantly from the Northern Hemisphere. It is economically important as the source of grapes, ...
s. Along with malic acid, and to a lesser extent citric acid, tartaric is one of the fixed acids found in wine grapes. The concentration varies depending on
grape variety
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Viti ...
and the
soil content of the vineyard. Some varieties, such as
Palomino, are naturally disposed to having high levels of tartaric acids, while
Malbec
Malbec () is a purple grape variety used in making red wine. The grapes tend to have an inky dark color and robust tannins, and are known as one of the six grapes allowed in the blend of red Bordeaux wine. In France, plantations of Malbec are n ...
and
Pinot noir generally have lower levels. During
flowering
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism ...
, high levels of tartaric acid are concentrated in the grape flowers and then young berries. As the vine progresses through
ripening
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make th ...
, tartaric does not get metabolized through
respiration
Respiration may refer to:
Biology
* Cellular respiration, the process in which nutrients are converted into useful energy in a cell
** Anaerobic respiration, cellular respiration without oxygen
** Maintenance respiration, the amount of cellul ...
like malic acid, so the levels of tartaric acid in the grape vines remain relatively consistent throughout the ripening process.
[J. Robinson (ed) ''“The Oxford Companion to Wine”'' Third Edition pg 681 Oxford University Press 2006 ]
Less than half of the tartaric acid found in grapes is free standing, with the majority of the concentration present as
potassium acid salt. During fermentation, these
tartrate
A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH(OH)-CH(OH)-COO− or C4H4O62−.
The main forms of tartrates used commercially are pure crystalline ta ...
s bind with the
lees, pulp debris and precipitated tannins and pigments. While some variance among grape varieties and wine regions exists, generally about half of the deposits are soluble in the
alcoholic
Alcoholism is, broadly, any drinking of alcohol that results in significant mental or physical health problems. Because there is disagreement on the definition of the word ''alcoholism'', it is not a recognized diagnostic entity. Predomina ...
mixture of wine. The crystallization of these tartrates can happen at unpredictable times, and in a wine bottle may appear like broken glass, though they are in fact harmless. Winemakers will often put the wine through
cold stabilization, where it is exposed to temperatures below freezing to encourage the tartrates to crystallize and precipitate out of the wine,
or
electrodialysis
Electrodialysis (ED) is used to transport salt ions from one solution through ion-exchange membranes to another solution under the influence of an applied electric potential difference. This is done in a configuration called an electrodialysis ...
which removes the tartrates via a membrane process.
Malic
Malic acid
Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms ( ...
, along with tartaric acid, is one of the principal organic acids found in wine grapes. It is found in nearly every
fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
and
berry plant, but is most often associated with green (unripe)
apple
An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ' ...
s, the flavor it most readily projects in wine. Its name comes from the
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...
''malum'' meaning “apple”. In the grape vine, malic acid is involved in several processes which are essential for the health and sustainability of the vine. Its chemical structure allows it to participate in
enzymatic
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. ...
reactions that transport energy throughout the vine. Its concentration varies depending on the grape variety, with some varieties, such as
Barbera
Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high level ...
,
Carignan
Carignan (also known as Mazuelo, Bovale Grande, Cariñena, Carinyena, Samsó, Carignane, and Carignano) is a red grape variety of Spanish origin that is more commonly found in French wine but is widely planted throughout the western Mediterra ...
and
Sylvaner, being naturally disposed to high levels. The levels of malic acid in grape berries are at their peak just before
veraison
In viticulture, veraison (french: véraison, ) is the onset of the ripening of the grapes. The official definition of ''veraison'' is "change of color of the grape berries". Veraison represents the transition from berry growth to berry ripening, ...
, when they can be found in concentrations as high as 20
g/
L. As the vine progresses through the ripening stage, malic acid is metabolized in the process of respiration, and by
harvest, its concentration could be as low as 1 to 9 g/L. The respiratory loss of malic acid is more pronounced in warmer climates. When all the malic acid is used up in the grape, it is considered “over-ripe” or
senescent
Senescence () or biological aging is the gradual deterioration of functional characteristics in living organisms. The word ''senescence'' can refer to either cellular senescence or to senescence of the whole organism. Organismal senescence inv ...
. Winemakers must compensate for this loss by adding extraneous acid at the winery in a process known as acidification.
[J. Robinson (ed) ''“The Oxford Companion to Wine”'' Third Edition pg 421–422 Oxford University Press 2006 ]
Malic acid can be further reduced during the winemaking process through
malolactic fermentation
Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often ...
or MLF. In this process, bacteria convert the stronger malic acid into the softer lactic acid; formally, malic acid is
polyprotic
In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
(contributes multiple protons, here two), while lactic acid is
monoprotic (contributes one proton), and thus has only half the effect on acidity (pH); also, the first
acidity constant
In chemistry, an acid dissociation constant (also known as acidity constant, or acid-ionization constant; denoted ) is a quantitative measure of the strength of an acid in solution. It is the equilibrium constant for a chemical reaction
:HA ...
(pK
a) of malic acid (3.4 at room temperature) is lower than the (single) acidity constant of lactic acid (3.86 at room temperature), indicating stronger acidity. Thus after MLF, wine has a higher pH (less acidic), and a different mouthfeel.
The bacteria behind this process can be found naturally in the winery, in
cooperages, which make
oak
An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...
wine barrels that will house a population of the bacteria or they can be introduced by the winemaker with a cultured specimen. For some wines, the conversion of malic into lactic acid can be beneficial, especially if the wine has excessive levels of malic acid. For other wines, such as
Chenin blanc and
Riesling
Riesling (, ; ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling wh ...
, it produces off flavors in the wine (such as the
butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...
y smell of
diacetyl
Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a yellow liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side). Diacet ...
) that would not be appealing for that variety. In general, red wines are more often put through MLF than whites, which means a higher likelihood of finding malic acid in white wines (though notable exceptions, such as oaked
Chardonnay, are often put through MLF).
Lactic
A much milder acid than tartaric and malic,
lactic acid
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as nat ...
is often associated with “
milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...
y” flavors in wine and is the primary acid of
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
and
sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferm ...
. It is produced during winemaking by lactic acid bacteria (LAB), which includes three
genera: ''
Oenococcus
''Oenococcus'' is a genus of gram-positive bacteria, placed within the family Lactobacillaceae. The only species in the genus was ''Oenococcus oeni'' (which was known as ''Leuconostoc oeni'' until 1995). In 2006, the species ''Oenococcus kitahar ...
,
Pediococcus
''Pediococcus'' is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera '' Aerococc ...
'' and ''
Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically div ...
''. These bacteria convert both sugar and malic acid into lactic acid, the latter through MLF. This process can be beneficial for some wines, adding complexity and softening the harshness of malic acidity, but it can generate off flavors and
turbidity
Turbidity is the cloudiness or haziness of a fluid caused by large numbers of individual particles that are generally invisible to the naked eye, similar to smoke in air. The measurement of turbidity is a key test of water quality.
Fluids ...
in others. Some strains of LAB can produce
biogenic amines
In chemistry, amines (, ) are compounds and functional groups that contain a basic nitrogen atom with a lone pair. Amines are formally derivatives of ammonia (), wherein one or more hydrogen atoms have been replaced by a substituent such ...
, such as
histamine
Histamine is an organic nitrogenous compound involved in local immune responses, as well as regulating physiological functions in the gut and acting as a neurotransmitter for the brain, spinal cord, and uterus. Since histamine was discovered ...
,
tyramine
Tyramine ( ) (also spelled tyramin), also known under several other names, is a naturally occurring trace amine derived from the amino acid tyrosine. Tyramine acts as a catecholamine releasing agent. Notably, it is unable to cross the blood ...
and
putrescine
Putrescine is an organic compound with the formula (CH2)4(NH2)2. It is a colorless solid that melts near room temperature. It is classified as a diamine. Together with cadaverine, it is largely responsible for the foul odor of putrefying flesh, ...
, which may be a cause of
red wine headaches in some wine drinkers. Winemakers wishing to control or prevent MLF can use
sulfur dioxide to stun the bacteria. Racking the wine quickly off its
lees will also help control the bacteria, since lees are a vital food source for them. The winemakers must also be very careful of what wine barrels and winemaking equipment to which the wine is exposed, because of the bacteria's ability to deeply embed themselves within wood fibers. A wine barrel that has completed one successful malolactic fermentation will almost always induce MLF in every wine stored in it from then on.
[J. Robinson (ed) '']The Oxford Companion to Wine
''The Oxford Companion to Wine'' (''OCW'') is a book in the series of Oxford Companions published by Oxford University Press. The book provides an alphabetically arranged reference to wine, compiled and edited by Jancis Robinson, with contribution ...
'' Third Edition pg 387 Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books ...
2006
Citric
While very common in
citrus fruit
''Citrus'' is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus ''Citrus'' is native to ...
s, such as
limes
Limes may refer to:
* the plural form of lime (disambiguation)
Lime commonly refers to:
* Lime (fruit), a green citrus fruit
* Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide
* Lime (color), a ...
,
citric acid
Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in ...
is found only in very minute quantities in wine grapes. It often has a concentration about 1/20 that of tartaric acid. The citric acid most commonly found in wine is commercially produced acid supplements derived from
fermenting
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
sucrose solutions. These inexpensive supplements can be used by winemakers in acidification to boost the wine's total acidity. It is used less frequently than tartaric and malic due to the aggressive citric flavors it can add to the wine. When citric acid is added, it is always done after primary alcohol fermentation has been completed due to the tendency of yeast to convert citric into acetic acid. In the
European Union
The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been de ...
, use of citric acid for acidification is prohibited, but limited use of citric acid is permitted for removing excess
iron
Iron () is a chemical element with Symbol (chemistry), symbol Fe (from la, Wikt:ferrum, ferrum) and atomic number 26. It is a metal that belongs to the first transition series and group 8 element, group 8 of the periodic table. It is, Abundanc ...
and
copper
Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkis ...
from the wine if
potassium ferrocyanide
Potassium ferrocyanide is the inorganic compound with formula K4 e(CN)63H2O. It is the potassium salt of the coordination complex e(CN)6sup>4−. This salt forms lemon-yellow monoclinic crystals.
Synthesis
In 1752, the French chemist Pie ...
is not available.
[J. Robinson (ed) ''“The Oxford Companion to Wine”'' Third Edition pg 171 Oxford University Press 2006 ]
Acetic
Acetic acid is a two-
carbon
Carbon () is a chemical element with the symbol C and atomic number 6. It is nonmetallic and tetravalent—its atom making four electrons available to form covalent chemical bonds. It belongs to group 14 of the periodic table. Carbon mak ...
organic acid produced in wine during or after the fermentation period. It is the most volatile of the primary acids associated with wine and is responsible for the sour taste of
vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
. During fermentation, activity by yeast cells naturally produces a small amount of acetic acid. If the wine is exposed to
oxygen
Oxygen is the chemical element with the symbol O and atomic number 8. It is a member of the chalcogen group in the periodic table, a highly reactive nonmetal, and an oxidizing agent that readily forms oxides with most elements as ...
, ''Acetobacter'' bacteria will convert the
ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a ...
into acetic acid. This process is known as the “acetification” of wine and is the primary process behind wine degradation into vinegar. An excessive amount of acetic acid is also considered a
wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine ...
. A taster's sensitivity to acetic acid will vary, but most people can detect excessive amounts at around 600
mg/L.
Ascorbic
Ascorbic acid, also known as
vitamin C
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) ...
, is found in young wine grapes prior to
veraison
In viticulture, veraison (french: véraison, ) is the onset of the ripening of the grapes. The official definition of ''veraison'' is "change of color of the grape berries". Veraison represents the transition from berry growth to berry ripening, ...
, but is rapidly lost throughout the ripening process. In winemaking, it is used with sulfur dioxide as an
antioxidant, often added during the bottling process for white wines. In the European Union, use of ascorbic acid as an additive is limited to 150 mg/L.
[J. Robinson (ed) ''“The Oxford Companion to Wine”'' Third Edition pg 35–36 Oxford University Press 2006 ]
Butyric
Butyric acid is a bacteria-induced wine fault that can cause a wine to smell of spoiled
Camembert
Camembert (, also , ) is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit wi ...
or rancid butter.
[International Sommelie]
October, 2003
, pg 10. Accessed 10/4/2008
Sorbic
Sorbic acid
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isol ...
is a winemaking additive used often in sweet wines as a preservative against
fungi
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from ...
, bacteria and yeast growth. Unlike sulfur dioxide, it does not hinder the growth of the lactic acid bacteria. In the European Union, the amount of sorbic acid that can be added is limited — no more than 200 mg/L. Most humans have a detection threshold of 135 mg/L, with some having a sensitivity to detect its presence at 50 mg/L. Sorbic acid can produce off flavors and aromas which can be described as “rancid”. When lactic acid bacteria metabolize sorbates in the wine, it creates a wine fault that is most recognizable by an aroma of crushed ''
Pelargonium'' geranium leaves.
[J. Robinson (ed) ''“The Oxford Companion to Wine”'' Third Edition pg 644 Oxford University Press 2006 ]
Succinic
Succinic acid
Succinic acid () is a dicarboxylic acid with the chemical formula (CH2)2(CO2H)2. The name derives from Latin ''succinum'', meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological ro ...
is most commonly found in wine, but can also be present in trace amounts in ripened grapes. While concentration varies among grape varieties, it is usually found in higher levels with red wine grapes. The acid is created as a
byproduct of the
metabolization of nitrogen by yeast cells during fermentation. The combination of succinic acid with one molecule of ethanol will create the
ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides a ...
ethyl succinate
Ethyl may refer to:
Arts and entertainment
* Cold Ethyl, a Swedish rock band
*Ethyl Sinclair, a character in the ''Dinosaurs'' television show
Science and technology
* Ethyl group, an organic chemistry moiety
* Ethyl alcohol (or ethanol)
* Et ...
which contributes to a mild fruity aroma in wines.
[J. Robinson (ed) ''“The Oxford Companion to Wine”'' Third Edition pg 665 Oxford University Press 2006 ]
Effects
Making
Acidity is highest in wine grapes just before the start of ''
veraison
In viticulture, veraison (french: véraison, ) is the onset of the ripening of the grapes. The official definition of ''veraison'' is "change of color of the grape berries". Veraison represents the transition from berry growth to berry ripening, ...
'', which ushers in the ripening period of the
annual cycle of grape vine
The annual growth cycle of grapevines is the process that takes place in the vineyard each year, beginning with bud break in the spring and culminating in leaf fall in autumn followed by winter dormancy. From a winemaking perspective, each step ...
s. As the grapes
ripen, their sugar levels increase and their acidity levels decrease. Through the process of
respiration
Respiration may refer to:
Biology
* Cellular respiration, the process in which nutrients are converted into useful energy in a cell
** Anaerobic respiration, cellular respiration without oxygen
** Maintenance respiration, the amount of cellul ...
, malic acid is
metabolize
Metabolism (, from el, μεταβολή ''metabolē'', "change") is the set of life-sustaining chemical reactions in organisms. The three main functions of metabolism are: the conversion of the energy in food to energy available to run cell ...
d by the grape vine. Grapes from cooler climate
wine region
This list of wine-producing regions catalogues significant growing regions where vineyards are planted. Wine grapes mostly grow between the 30th and the 50th degree of latitude, in both the Northern and Southern hemispheres. Grapes will sometimes ...
s generally have higher levels of acidity due to the slower ripening process. The level of acidity still present in the grape is an important consideration for winemakers in deciding when to begin
harvest. For wines such as
Champagne
Champagne (, ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, ...
and other
sparkling wine
Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne regi ...
s, having high levels of acidity is even more vital to the
winemaking process, so grapes are often picked under-ripe and at higher acid levels.
In the winemaking process, acids aid in enhancing the effectiveness of
sulfur dioxide to protect the wines from spoilage and can also protect the wine from bacteria due to the inability of most bacteria to survive in low pH solutions. Two notable exceptions to this are ''
Acetobacter
''Acetobacter'' is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus ''Acetobacter'' is distinguished by the ability to oxidize ...
'' and the lactic acid bacteria. In red wines, acidity helps preserve and stabilize the color of the wine. The
ionization
Ionization, or Ionisation is the process by which an atom or a molecule acquires a negative or positive charge by gaining or losing electrons, often in conjunction with other chemical changes. The resulting electrically charged atom or molecul ...
of
anthocyanins
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical com ...
is affected by pH, so wines with lower pH (such as
Sangiovese
Sangiovese (, also , , ) is a red Italian wine grape variety that derives its name from the Latin ''sanguis Jovis'', "the blood of Jupiter". Though it is the grape of most of central Italy from Romagna down to Lazio (the most widespread grape ...
-based wines) have redder, more stable colors. Wines with higher pH (such as
Syrah-based wines) have higher levels of less stable blue pigments, eventually taking on a muddy grey hue. These wines can also develop a brownish tinge. In white wines, higher pH (lower acidity) causes the
phenolics in the wine to darken and eventually
polymerize
In polymer chemistry, polymerization (American English), or polymerisation (British English), is a process of reacting monomer molecules together in a chemical reaction to form polymer chains or three-dimensional networks. There are many for ...
as brown deposits.
Winemakers will sometimes add acids to the wine (acidification) to make the wine more acidic, most commonly in warm climate regions where grapes are often harvested at advanced stages of ripeness with high levels of sugars, but very low levels of acid. Tartaric acid is most often added, but winemakers will sometimes add citric or malic acid. Acids can be added either before or after primary fermentation. They can be added during blending or aging, but the increased acidity will become more noticeable to wine tasters if added at this point.
Tasting
The acidity in wine is an important component in the quality and taste of the wine. It adds a sharpness to the flavors and is detected most readily by a prickling sensation on the sides of the tongue and a mouth-watering aftertaste. Of particular importance is the balance of acidity versus the sweetness of the wine (the leftover residual sugar) and the more bitter components of the wine (most notably tannins but also includes other
phenolics). A wine with too much acidity will taste excessively sour and sharp. A wine with too little acidity will taste flabby and flat, with less defined flavors.
See also
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Wine chemistry
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4.
The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar ...
References
{{Wines
Organic acids