ácido

ácido

A compound present in all grapes which is also an essential component of wine to preserve, enliven and shape its flavors and to help prolong its aftertaste. There are four major types of acids--tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.

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Denominación de Origen Controlado (AOC)

Minuman; Anggur

The French system of appellations, begun in the 1930s and considered the wine world's prototype. To carry an appellation in this system, a wine must follow rules describing the ...

blanc de blancs

Minuman; Anggur

White of whites, meaning a white wine made of white grapes, such as Champagne made of Chardonnay.

volátil

Minuman; Anggur

(or Volatile Acidity) Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely ...

ácido acético

Minuman; Anggur

All wines contain very small amount of acetic acid, or vinegar, usually in the range from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines ...

alcohol por volumen

Minuman; Anggur

As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume. For table wines the law allows ...

acidez

Minuman; Anggur

A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a ...