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Wine grapes have a number of naturally occurring acids, including tartaric, malic, and citric. They are what gives many wines their pleasing and refreshing tartness.
출처: www.store-galore.co.uk/shops-stores-information/wi...
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| acidity |
The term generally applies to the citric, malic, or tartaric acid in wine and is essential to balance.
출처: www.mdmwines.com/WineTastingTerms.htm
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| acidity |
The natural crispness of a wine. Grapes have two primary acids: tartic and malic. Citric, lactic and succinic acids are usually also present in small amounts in grapes.
출처: www.whitmancellars.com/wine_facts/glossary.html
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| acidity |
Tartness, the taste of natural fruit acids (tartaric, citric, malic or lactic) in wine. Minute traces of other acids are all found in wine.
출처: www.stavin.com/glossary.htm
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| acidity |
It is the lively, palate cleansing property characteristic of all high-grown coffees. Acidity like sweetness, is tasted primarily on the sides of the tongue and may range from low to high. Acidity should hit on the sides of the tongue and sometimes on the back of the jaw bone and may range from low to high. It is the "tartness" or "tangy" quality felt in the mouth. Words which describe acidity include: Bright, tangy, sparkling and crisp (for coffees high in acidity like Kenya and Costa Rica)
출처: www.redrockroasters.com/coffee_lingo.html
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