All wines are acidic. The acidity is responsible for the tart flavor that is known and loved in wine. Not every wine is equal in acidity though. The average pH of a wine is between 3 and 4 with 7 being neutral on a 14-point scale. While the sweetness can dull the acidic taste, the acidity is an important factor in the process of wine making.
As wine ages, the acidity works as a natural preserving agent. Through malolactic fermentation, the malic acid within the wine is converted into lactic acid. This process gives wines a smoother and less tart flavor. It is also responsible for the saying that wine gets better with age. The longer wine is able to ferment, the more malolactic fermentation is able to take place.
This gives you the smoothest wine possible. Without the acidity, it wouldn't be possible to age wine and the shelf life would be significantly shorter.
This gives you the smoothest wine possible. Without the acidity, it wouldn't be possible to age wine and the shelf life would be significantly shorter.
