Wine page 2 by ric gustafson
Other than water and sugar, acid is important in wine pulp. When a grape ripens, it's sugar increases. It's acid content decreases. The challenge is to have a balance of the two. Acidity gives wine vivacity. Without acidity, dry wine seems dull and flat. A sweet wine tastes flabby without acidity. Wine without acidity spoils and does not age well. Too much acidity in wine tastes biting.
Tannin is important in red wine. Like acidity, tannin needs to be balanced properly. Sometimes cheese is used to temper the harshness of tannin. When done properly tannin can be wine's structure and backbone.
Tannin is also a natural preservative. Wine with tannin live longer. Tannin can be good ripe and bad unripe. Ripe tannin makes wine richly colored. Unripe tannin results in dry wine.
Wine can be fruity. Wine can be sweet or dry. As far as acidity, it is a balancing act.
Next we will look at where great wine comes from?.
research help: ' the Wine Bible' by Karen MacNeil
Peace and God's blessings. Love Ric
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