Agriculture Reference
In-Depth Information
gently. Wait at least five days but not more than ten before
racking the wine to leave the precipitated tannins behind.
(Racking is explained in the next chapter.)
Acids in Wine
The acidity of wines is important because the organic acids
help establish an environment favorable to yeast. They also
combine over time with alcohols to enhance flavor and smell,
and they assist sulfite in sanitizing the must. Most
importantly, they convey a taste of their own that balances the
wine.
Average Acidity in
grams/liter
Fruit
Primary Acids
Apple
6.5
Malic, citric, lactic
Banana
3
Citric, malic, tartaric
Blackberry
13
Malic, citric, isocitric
Blueberry
13
Citric, malic
Cantaloupe
2.5
Citric, malic
Cherry
(sweet)
11
Malic, citric, isocitric
Cranberry
30
Citric, malic, quinic
Grapefruit
20
Citric
Grape
6
Tartaric, malic
Guava
12
Citric, malic, lactic
Lemon
40
Citric
Mango
3
Citric, tartaric
Orange
15
Citric, malic
Citric,
malic,
Papaya
0.5
ketoglutaric
