619:, bacteria and yeast growth. Unlike sulfur dioxide, it does not hinder the growth of the lactic acid bacteria. In the European Union, the amount of sorbic acid that can be added is limited — no more than 200 mg/L. Most humans have a detection threshold of 135 mg/L, with some having a sensitivity to detect its presence at 50 mg/L. Sorbic acid can produce off flavors and aromas which can be described as “rancid”. When lactic acid bacteria metabolize sorbates in the wine, it creates a wine fault that is most recognizable by an aroma of crushed
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will also help control the bacteria, since lees are a vital food source for them. The winemakers must also be very careful of what wine barrels and winemaking equipment to which the wine is exposed, because of the bacteria's ability to deeply embed themselves within wood fibers. A wine barrel that
496:
solutions. These inexpensive supplements can be used by winemakers in acidification to boost the wine's total acidity. It is used less frequently than tartaric and malic due to the aggressive citric flavors it can add to the wine. When citric acid is added, it is always done after primary alcohol
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The acidity in wine is an important component in the quality and taste of the wine. It adds a sharpness to the flavors and is detected most readily by a prickling sensation on the sides of the tongue and a mouth-watering aftertaste. Of particular importance is the balance of acidity versus the
762:
Winemakers will sometimes add acids to the wine (acidification) to make the wine more acidic, most commonly in warm climate regions where grapes are often harvested at advanced stages of ripeness with high levels of sugars, but very low levels of acid. Tartaric acid is most often added, but
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wine barrels that will house a population of the bacteria or they can be introduced by the winemaker with a cultured specimen. For some wines, the conversion of malic into lactic acid can be beneficial, especially if the wine has excessive levels of malic acid. For other wines, such as
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Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid. 39th World
Congress of Vine and Wine. J. Gomez, C. Lasanta1, L. M. Cubillana-Aguilera, J. M. Palacios-Santander, R. Arnedo, J.A. Casas, B. Amilibia, and I. LLoret. (2016)
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winemakers will sometimes add citric or malic acid. Acids can be added either before or after primary fermentation. They can be added during blending or aging, but the increased acidity will become more noticeable to wine tasters if added at this point.
73:, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In
432:. These bacteria convert both sugar and malic acid into lactic acid, the latter through MLF. This process can be beneficial for some wines, adding complexity and softening the harshness of malic acidity, but it can generate off flavors and
345:) of malic acid (3.4 at room temperature) is lower than the (single) acidity constant of lactic acid (3.86 at room temperature), indicating stronger acidity. Thus after MLF, wine has a higher pH (less acidic), and a different mouthfeel.
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is most commonly found in wine, but can also be present in trace amounts in ripened grapes. While concentration varies among grape varieties, it is usually found in higher levels with red wine grapes. The acid is created as a
373:) that would not be appealing for that variety. In general, red wines are more often put through MLF than whites, which means a higher likelihood of finding malic acid in white wines (though notable exceptions, such as oaked
231:
mixture of wine. The crystallization of these tartrates can happen at unpredictable times, and in a wine bottle may appear like broken glass, though they are in fact harmless. Winemakers will often put the wine through
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is found only in very minute quantities in wine grapes. It often has a concentration about 1/20 that of tartaric acid. The citric acid most commonly found in wine is commercially produced acid supplements derived from
318:, its concentration could be as low as 1 to 9 g/L. The respiratory loss of malic acid is more pronounced in warmer climates. When all the malic acid is used up in the grape, it is considered “over-ripe” or
751:-based wines) have higher levels of less stable blue pigments, eventually taking on a muddy grey hue. These wines can also develop a brownish tinge. In white wines, higher pH (lower acidity) causes the
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meaning “apple”. In the grape vine, malic acid is involved in several processes which are essential for the health and sustainability of the vine. Its chemical structure allows it to participate in
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generally have higher levels of acidity due to the slower ripening process. The level of acidity still present in the grape is an important consideration for winemakers in deciding when to begin
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into acetic acid. This process is known as the “acetification” of wine and is the primary process behind wine degradation into vinegar. An excessive amount of acetic acid is also considered a
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is often put through malolactic fermentation when it is being oaked, such as via oak chips as pictured. The softer, milky lactic acid helps contribute to a creamier mouthfeel in the wine.
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to protect the wines from spoilage and can also protect the wine from bacteria due to the inability of most bacteria to survive in low pH solutions. Two notable exceptions to this are
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organic acid produced in wine during or after the fermentation period. It is the most volatile of the primary acids associated with wine and is responsible for the sour taste of
227:, pulp debris and precipitated tannins and pigments. While some variance among grape varieties and wine regions exists, generally about half of the deposits are soluble in the
776:). A wine with too much acidity will taste excessively sour and sharp. A wine with too little acidity will taste flabby and flat, with less defined flavors.
180:. Along with malic acid, and to a lesser extent citric acid, tartaric is one of the fixed acids found in wine grapes. The concentration varies depending on
77:, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the
575:, often added during the bottling process for white wines. In the European Union, use of ascorbic acid as an additive is limited to 150 mg/L.
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69:” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to
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sweetness of the wine (the leftover residual sugar) and the more bitter components of the wine (most notably tannins but also includes other
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reactions that transport energy throughout the vine. Its concentration varies depending on the grape variety, with some varieties, such as
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like malic acid, so the levels of tartaric acid in the grape vines remain relatively consistent throughout the ripening process.
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is, from a winemaking perspective, the most important in wine due to the prominent role it plays in maintaining the chemical
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has completed one successful malolactic fermentation will almost always induce MLF in every wine stored in it from then on.
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322:. Winemakers must compensate for this loss by adding extraneous acid at the winery in a process known as acidification.
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Less than half of the tartaric acid found in grapes is free standing, with the majority of the concentration present as
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or MLF. In this process, bacteria convert the stronger malic acid into the softer lactic acid; formally, malic acid is
501:, use of citric acid for acidification is prohibited, but limited use of citric acid is permitted for removing excess
314:. As the vine progresses through the ripening stage, malic acid is metabolized in the process of respiration, and by
267:, along with tartaric acid, is one of the principal organic acids found in wine grapes. It is found in nearly every
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and the lactic acid bacteria. In red wines, acidity helps preserve and stabilize the color of the wine. The
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of the wine and its color and finally in influencing the taste of the finished wine. In most plants, this
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fermentation has been completed due to the tendency of yeast to convert citric into acetic acid. In the
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during fermentation. The combination of succinic acid with one molecule of ethanol will create the
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geranium leaves is a sign that a wine has a wine fault derived from sorbic acid.
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will have more malic acid and green apple notes than wines from warmer regions.
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747:-based wines) have redder, more stable colors. Wines with higher pH (such as
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is a winemaking additive used often in sweet wines as a preservative against
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in some wine drinkers. Winemakers wishing to control or prevent MLF can use
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is a bacteria-induced wine fault that can cause a wine to smell of spoiled
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acids can play significant roles. Most of the acids involved with wine are
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The bacteria behind this process can be found naturally in the winery, in
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Malic acid can be further reduced during the winemaking process through
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In the winemaking process, acids aid in enhancing the effectiveness of
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acids. During the course of winemaking and in the finished wines,
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can be dyed the color of the wine in which it has been saturated.
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will have more bluish color notes than a wine with high acidity.
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65:. The measure of the amount of acidity in wine is known as the “
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333:(contributes multiple protons, here two), while lactic acid is
306:, when they can be found in concentrations as high as 20
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Malic and tartaric acid are the primary acids in wine grapes.
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and taste of the wine as well as the growth and vitality of
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Acidity is highest in wine grapes just before the start of
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and the finished product of wine. They are present in both
718:, having high levels of acidity is even more vital to the
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is rare, but it is found in significant concentrations in
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plant, but is most often associated with green (unripe)
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to stun the bacteria. Racking the wine quickly off its
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Third
Edition pg 421–422 Oxford University Press 2006
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Riesling from cool climate wine regions, such as the
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Third
Edition pg 35–36 Oxford University Press 2006
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which removes the tartrates via a membrane process.
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743:is affected by pH, so wines with lower pH (such as
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365:, it produces off flavors in the wine (such as the
1054:Third Edition pg 665 Oxford University Press 2006
1034:Third Edition pg 644 Oxford University Press 2006
974:Third Edition pg 171 Oxford University Press 2006
905:Third Edition pg 681 Oxford University Press 2006
870:Third Edition pg 2–3 Oxford University Press 2006
49:and wine, having direct influences on the color,
85:. Three primary acids are found in wine grapes:
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702:by the grape vine. Grapes from cooler climate
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686:, which ushers in the ripening period of the
404:” flavors in wine and is the primary acid of
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396:A much milder acid than tartaric and malic,
208:, tartaric does not get metabolized through
436:in others. Some strains of LAB can produce
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81:and bitter components of the wine such as
821:Beelman, R. B.; Gallander, J. F. (1979).
669:A wine with high pH and low acidity like
643:metabolization of nitrogen by yeast cells
567:, is found in young wine grapes prior to
188:of the vineyard. Some varieties, such as
157:While normally clear, tartaric crystals
2050:Clarification and stabilization of wine
813:
133:. Sometimes, additional acids, such as
7:
200:generally have lower levels. During
121:, mostly found in vinegar, which is
41:are an important component in both
25:
1134:Annual growth cycle of grapevines
827:Advances in Food Research Vol. 25
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1821:
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145:acids, are used in winemaking.
1052:“The Oxford Companion to Wine”
1032:“The Oxford Companion to Wine”
992:“The Oxford Companion to Wine”
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926:“The Oxford Companion to Wine”
903:“The Oxford Companion to Wine”
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377:, are often put through MLF).
117:with the notable exception of
1:
2076:Glossary of viticulture terms
829:. Academic Press. p. 3.
219:. During fermentation, these
61:and protecting the wine from
2081:Glossary of winemaking terms
947:The Oxford Companion to Wine
1021:, pg 10. Accessed 10/4/2008
688:annual cycle of grape vines
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2001:Yeast assimilable nitrogen
540:bacteria will convert the
455:, which may be a cause of
400:is often associated with “
125:and can contribute to the
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2091:History of the wine press
1981:Sparkling wine production
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755:to darken and eventually
2086:Wine tasting descriptors
1807:Wine tasting descriptors
1736:Phenolic content in wine
1628:Alternative wine closure
1212:Great French Wine Blight
1010:International Sommelier
1976:Malolactic fermentation
1017:April 25, 2012, at the
952:Oxford University Press
327:malolactic fermentation
823:"Wine Deacidification"
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511:potassium ferrocyanide
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1777:Wine and food pairing
950:Third Edition pg 387
753:phenolics in the wine
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582:The smell of crushed
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476:While very common in
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32:
1428:Muscat of Alexandria
710:. For wines such as
2006:Yeast in winemaking
1958:Carbonic maceration
759:as brown deposits.
217:potassium acid salt
1996:Traditional method
1797:Wine personalities
1501:Cabernet Sauvignon
720:winemaking process
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604:or rancid butter.
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457:red wine headaches
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970:J. Robinson (ed)
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1072:
1064:
1063:
1043:
1023:
1003:
983:
963:
937:
914:
891:
879:
848:
835:
812:
811:
809:
806:
805:
804:
802:Wine chemistry
798:
797:
781:
778:
768:
765:
727:sulfur dioxide
662:
659:
657:
654:
630:
627:
609:
606:
594:
591:
557:
554:
518:
515:
499:European Union
473:
470:
461:sulfur dioxide
382:
379:
342:
245:
242:
223:bind with the
150:
147:
24:
18:Acidity (wine)
14:
13:
10:
9:
6:
4:
3:
2:
2163:
2152:
2151:Organic acids
2149:
2147:
2146:Acids in wine
2144:
2143:
2141:
2122:
2121:
2116:
2108:
2102:
2099:
2097:
2094:
2092:
2089:
2087:
2084:
2082:
2079:
2077:
2074:
2072:
2069:
2067:
2064:
2063:
2061:
2057:
2051:
2048:
2047:
2045:
2041:
2035:
2032:
2030:
2027:
2025:
2022:
2021:
2019:
2017:
2013:
2007:
2004:
2002:
1999:
1997:
1994:
1992:
1989:
1987:
1984:
1982:
1979:
1977:
1974:
1973:
1971:
1969:
1965:
1959:
1956:
1955:
1953:
1951:
1947:
1941:
1938:
1936:
1933:
1931:
1928:
1926:
1923:
1922:
1920:
1918:
1914:
1908:
1905:
1903:
1900:
1898:
1895:
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1890:
1886:
1882:
1875:
1870:
1868:
1863:
1861:
1856:
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1852:
1840:
1837:
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1832:
1830:
1829:
1824:
1818:
1817:
1814:
1808:
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1803:
1800:
1798:
1795:
1793:
1790:
1788:
1785:
1783:
1780:
1778:
1775:
1773:
1770:
1768:
1765:
1763:
1760:
1759:
1757:
1753:
1747:
1744:
1742:
1739:
1737:
1734:
1732:
1731:Acids in wine
1729:
1727:
1726:Aroma of wine
1724:
1723:
1721:
1719:
1715:
1709:
1706:
1704:
1701:
1699:
1696:
1694:
1691:
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1686:
1684:
1681:
1679:
1676:
1674:
1671:
1669:
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1659:
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1649:
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1644:
1641:
1639:
1636:
1634:
1631:
1629:
1626:
1625:
1623:
1621:
1615:
1610:
1604:
1601:
1599:
1596:
1595:
1593:
1591:
1590:Major regions
1587:
1577:
1574:
1572:
1569:
1567:
1564:
1562:
1559:
1557:
1554:
1552:
1549:
1547:
1546:Montepulciano
1544:
1542:
1539:
1537:
1534:
1532:
1529:
1527:
1524:
1522:
1519:
1517:
1514:
1512:
1509:
1507:
1504:
1502:
1499:
1497:
1494:
1492:
1489:
1487:
1484:
1482:
1479:
1478:
1476:
1474:
1470:
1464:
1461:
1459:
1456:
1454:
1451:
1449:
1446:
1444:
1441:
1439:
1436:
1434:
1431:
1429:
1426:
1424:
1421:
1419:
1416:
1414:
1411:
1409:
1406:
1404:
1401:
1399:
1396:
1394:
1391:
1389:
1386:
1384:
1381:
1379:
1376:
1374:
1371:
1369:
1366:
1365:
1363:
1361:
1357:
1354:
1350:
1345:
1337:
1334:
1332:
1329:
1327:
1324:
1322:
1319:
1317:
1314:
1313:
1311:
1310:
1305:
1302:
1300:
1297:
1295:
1292:
1290:
1287:
1285:
1282:
1280:
1277:
1276:
1275:
1272:
1271:
1268:
1265:
1263:
1260:
1258:
1255:
1253:
1250:
1248:
1245:
1244:
1242:
1238:
1230:
1227:
1226:
1225:
1222:
1220:
1217:
1213:
1210:
1209:
1208:
1205:
1201:
1198:
1196:
1193:
1191:
1188:
1186:
1183:
1181:
1178:
1177:
1175:
1174:
1172:
1170:
1166:
1160:
1157:
1155:
1152:
1150:
1147:
1145:
1142:
1140:
1137:
1135:
1132:
1131:
1129:
1127:
1123:
1119:
1112:
1107:
1105:
1100:
1098:
1093:
1092:
1089:
1083:
1079:
1075:
1070:
1061:
1060:0-19-860990-6
1057:
1053:
1047:
1044:
1041:
1040:0-19-860990-6
1037:
1033:
1027:
1024:
1020:
1016:
1013:
1012:October, 2003
1007:
1004:
1001:
1000:0-19-860990-6
997:
993:
987:
984:
981:
980:0-19-860990-6
977:
973:
967:
964:
961:
960:0-19-860990-6
957:
953:
949:
948:
941:
938:
935:
934:0-19-860990-6
931:
927:
921:
919:
915:
912:
911:0-19-860990-6
908:
904:
898:
896:
892:
889:
883:
880:
877:
876:0-19-860990-6
873:
869:
863:
861:
859:
857:
855:
853:
849:
838:
836:0-12-016425-6
832:
828:
824:
817:
814:
807:
803:
800:
799:
795:
789:
784:
779:
777:
775:
766:
764:
760:
758:
754:
750:
746:
742:
738:
734:
733:
728:
723:
721:
717:
713:
709:
705:
701:
697:
693:
689:
685:
684:
675:
672:
667:
660:
655:
653:
651:
648:
644:
640:
635:
634:Succinic acid
628:
626:
624:
623:
618:
614:
607:
605:
603:
599:
592:
587:
586:
580:
576:
574:
570:
566:
562:
561:Ascorbic acid
555:
553:
551:
547:
543:
539:
535:
531:
527:
523:
516:
514:
512:
508:
504:
500:
495:
492:
487:
483:
479:
478:citrus fruits
471:
469:
466:
462:
458:
454:
450:
446:
442:
439:
435:
431:
430:
429:Lactobacillus
425:
424:
420:
415:
411:
407:
403:
399:
391:
387:
380:
378:
376:
372:
368:
364:
360:
355:
352:, which make
351:
346:
340:
336:
332:
328:
323:
321:
317:
313:
309:
305:
301:
297:
293:
289:
285:
282:
278:
274:
270:
266:
259:
255:
250:
243:
241:
239:
235:
230:
226:
222:
218:
213:
211:
207:
203:
199:
195:
191:
187:
183:
182:grape variety
179:
175:
171:
167:
166:Tartaric acid
160:
155:
148:
146:
144:
140:
136:
132:
128:
124:
120:
116:
112:
108:
104:
100:
96:
92:
88:
84:
80:
76:
72:
68:
64:
60:
56:
52:
48:
44:
40:
39:acids in wine
31:
27:
19:
2111:
1968:Fermentation
1924:
1819:
1802:Wine tasting
1730:
1423:Muscat blanc
1393:Chenin blanc
1190:Ancient Rome
1051:
1046:
1031:
1026:
1006:
991:
986:
971:
966:
945:
940:
925:
902:
882:
867:
840:. Retrieved
826:
816:
770:
761:
741:anthocyanins
730:
724:
704:wine regions
681:
679:
673:
632:
620:
611:
598:Butyric acid
596:
583:
559:
537:
520:
475:
427:
417:
395:
359:Chenin blanc
347:
324:
283:
263:
214:
186:soil content
174:organic acid
164:
158:
75:wine tasting
59:fermentation
38:
36:
26:
2071:Wine bottle
2043:Other steps
2034:Wine cellar
1991:SĂĽssreserve
1683:Wine cellar
1673:Wine bottle
1614:accessories
1612:Packaging,
1571:Tempranillo
1200:Noah's wine
1180:Phoenicians
1126:Viticulture
794:Wine portal
732:Acetobacter
700:metabolized
696:respiration
622:Pelargonium
613:Sorbic acid
585:Pelargonium
573:antioxidant
538:Acetobacter
522:Acetic acid
486:citric acid
423:Pediococcus
398:lactic acid
210:respiration
178:grape vines
119:acetic acid
115:fixed acids
2140:Categories
1950:Maceration
1940:Wine press
1930:Destemming
1881:Winemaking
1787:Wine fraud
1782:Wine fault
1767:Oenophilia
1703:Wine label
1698:Wine glass
1663:Port tongs
1561:Sangiovese
1556:Pinot noir
1516:Douce noir
1443:Rkatsiteli
1388:Chardonnay
1378:Catarratto
1352:by acreage
1326:Biodynamic
1289:Aromatized
1078:winemaking
842:2009-08-04
808:References
757:polymerize
745:Sangiovese
737:ionization
714:and other
674:(pictured)
546:wine fault
491:fermenting
480:, such as
453:putrescine
443:, such as
419:Oenococcus
410:sauerkraut
390:Chardonnay
375:Chardonnay
350:cooperages
335:monoprotic
331:polyprotic
265:Malic acid
198:Pinot noir
159:(pictured)
127:wine fault
43:winemaking
1902:Noble rot
1792:Winemaker
1772:Sommelier
1708:Wine rack
1688:Wine cork
1678:Wine cave
1668:Screw cap
1638:Corkscrew
1603:New World
1598:Old World
1576:Zinfandel
1551:Mourvèdre
1458:Trebbiano
1398:Colombard
1299:Noble rot
1279:Fortified
1257:Sparkling
1224:New World
774:phenolics
712:Champagne
671:Carménère
639:byproduct
602:Camembert
565:vitamin C
524:is a two-
445:histamine
434:turbidity
369:smell of
320:senescent
288:enzymatic
229:alcoholic
221:tartrates
202:flowering
170:stability
143:sulfurous
129:known as
79:sweetness
1917:Pressing
1839:Glossary
1755:Industry
1648:Jug wine
1643:Decanter
1633:Box wine
1531:Isabella
1526:Grenache
1506:Carignan
1453:SĂ©millon
1438:Riesling
1433:Palomino
1176:Ancient
1159:Vineyard
1154:Veraison
1139:Oenology
1015:Archived
780:See also
683:veraison
629:Succinic
569:veraison
556:Ascorbic
449:tyramine
438:biogenic
371:diacetyl
363:Riesling
304:veraison
300:Sylvaner
296:Carignan
254:Rheingau
206:ripening
190:Palomino
184:and the
149:Tartaric
135:ascorbic
123:volatile
111:succinic
87:tartaric
63:bacteria
2101:Terroir
2059:Related
1907:Vintage
1889:Harvest
1834:Outline
1658:Muselet
1620:storage
1511:Cinsaut
1486:Barbera
1413:Macabeo
1373:Aligoté
1331:Organic
1321:Natural
1274:Dessert
1219:Georgia
1169:History
1149:Terroir
1144:Species
767:Tasting
708:harvest
656:Effects
641:of the
593:Butyric
542:ethanol
530:vinegar
494:sucrose
367:buttery
316:harvest
292:Barbera
258:Germany
103:butyric
83:tannins
57:during
51:balance
2066:Winery
2029:Solera
1653:Kvevri
1541:Merlot
1536:Malbec
1336:Kosher
1312:Other
1267:Orange
1240:Styles
1207:France
1058:
1038:
998:
978:
958:
932:
909:
874:
833:
661:Making
608:Sorbic
534:oxygen
526:carbon
517:Acetic
507:copper
472:Citric
441:amines
414:genera
406:yogurt
381:Lactic
277:apples
194:Malbec
139:sorbic
109:, and
107:lactic
99:acetic
95:citric
93:, and
47:grapes
2016:Aging
1566:Syrah
1521:Gamay
1491:Bobal
1403:Glera
1368:Airén
1360:White
1316:Table
1304:Straw
1294:Fruit
1252:White
1195:China
1074:Wines
954:2006
749:Syrah
692:ripen
647:ester
617:fungi
482:limes
402:milky
284:malum
281:Latin
273:berry
269:fruit
244:Malic
91:malic
55:yeast
1618:and
1347:Top
1262:Rosé
1118:Wine
1076:and
1056:ISBN
1036:ISBN
996:ISBN
976:ISBN
956:ISBN
930:ISBN
907:ISBN
872:ISBN
831:ISBN
552:/L.
505:and
503:iron
465:lees
451:and
426:and
408:and
361:and
298:and
271:and
225:lees
196:and
141:and
37:The
2024:Oak
1473:Red
1284:Ice
1247:Red
739:of
354:oak
341:(pK
256:in
2142::
917:^
894:^
851:^
550:mg
536:,
484:,
447:,
421:,
416::
294:,
137:,
105:,
101:,
89:,
71:pH
1873:e
1866:t
1859:v
1616:,
1110:e
1103:t
1096:v
845:.
343:a
312:L
310:/
308:g
20:)
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