| acidity |
a state of a substance that contains acid. Paper become acidic from the ingredients used in its manufacture, from the environment or both
출처: www.createforless.com/advice/gl_paper.asp
|
|---|---|
| acidity |
All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.
출처: www.sallys-place.com/beverages/wine/wine_glossery....
|
| acidity |
quality of being sour; degree of sourness; having a pH of less than 7.
출처: www.homesteadharvest.com/glossaryad.html
|
| acidity |
Acid is present in all grapes, and therefore all wines. It is extremely important (particularly in white wines) in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing, supporting the aftertaste. Acidity also helps preserve a wine. Wines low in acidity are often described as tasting flabby.
출처: www.eosvintage.com/glossary.html
|
| acidity |
The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in acidity, whereas wines from cool, rainy years tend to be high in acidity. Acidity in a wine can preserve the wine's freshness and keep the wine lively, but too much acidity, which masks the wines flavors and compresses its texture, is a flaw.
출처: www.weinbauer.com/glossary/index.cfm
|