Etichetta di dominio


Etichetta grammaticale



a component of wine generally consisting of tartaric acid (a natural acid in grapes) and comprising approximately 0.5 to 0.7 percent of the wine by volume. 1


acids give wines their characteristic crisp, slightly tart taste. Alcohol, sugars, minerals, and other components moderate the sourness of acids and give wines balance. Some acids are naturally present in the base ingredients of wines, while others are byproducts of fermentation.
Natural acids have the freshest, purest acid tastes. Among grapes they are tartaric, malic and citric. Oxalic acid, found for example in rhubarb, is another natural acid. Fermentation acids have milder, more complex tastes. The major fermentation acids are lactic, succinic and acetic.
Acidity greatly influences the taste of wine. Therefore, winemakers need to understand the roles of the various acids, their occurance in common bases for making wines, their tastes, their sufficiency, how to measure them, and the principles for adjusting acids when necessary. 2


acidity is one of the most important components in both grape juice and wine, and is also easily quantifiable. 3

Trascrizione fonetica

[ə’siditi] 4

Sinonimi e Antonimi

antonyms: basicity, alkalinity. 4 5


1610s, from French acidité (26c.) or directly from Latin aciditatem. 6

Etichetta di paese

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica.

Data della scheda
Tue Jun 26 16:58:51 2012

Giulia Maitilasso


1 : E. McCarthy, M. Ewing-Mulligan, Wine for dummies, Foster City, CA, IDG Books Worldwide, 1998, 2nd edition, p. 381

2 :;, 10/06/2012

3 : J. Robinson, The Oxford Companion to WINE, Oxford, Oxford University Press, 1994, p. 4

4 : autori vari, I grandi dizionari Hazon 2.0 Inglese-Italiano, Italiano-Inglese, Trebaseleghe (PD), Garzanti editore S.p.A., 2010, p. 11

5 :;, 14/05/2012

6 :;, 10/06/2012

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