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Acids in wine

The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine…

Products, Malic & Tartaric

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Tartaric

Malic

Lactic

Citric

Acetic

Ascorbic

Butyric

Sorbic

Succinic

Effects

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Acids in wine

Nodes132
Edges131
Triples8
Avg. degree1.98
Density0.015152
Components1

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Important terminology

wine acid acidity malic wines acids grapes found process tartaric winemaking bacteria grape ph acetic levels lactic citric also fermentation

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
tanninsinstance oftart 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 wine0.80text
Champagneinstance ofFor wines0.80text
other sparkling winesinstance ofFor wines0.80text
having high levels of acidity is even more vital to the winemaking processinstance ofFor wines0.80text
so grapes are often picked under-ripeinstance ofFor wines0.80text
at higher acid levels.In the winemaking processinstance ofFor wines0.80text
acids aid in enhancing the effectiveness of sulfur dioxide to protect the wines from spoilageinstance ofFor wines0.80text
can also protect the wine from bacteria due to the inability of most bacteria to survive in low pH solutionsinstance ofFor wines0.80text

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