A certain level of acidity is considered important to the taste of any wine. Wine grape acidity gives the wine its fresh, crisp taste. Thus, along with sugar, the titratable or total acidity of the grape juice, is an important guide to wine quality.
Two acids - malic and tartaric – account for over 90% of the total acidity TA (organic acids) in grapes. They are measured by titration and typical values are 0-10g/l and 2-5g/l respectively in the wine.
The aromatic components, which form part of the titratable acids, play a large role in the sensory or organoleptic quality of the finished wine. Within any wine there are usually over 500 of these substances, all of which are found in minute quantities.
Crop nutrition is very important for the formation of malic and tartaric acids. Potassium applications serve to increase the malate and potassium concentration in berries.
Boron and zinc reduce acidity.
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