Ahhh Help

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Ahhh Help

03-24-2002, 09:10 PM,

#11

Innkeeper Offline

Wine Guru

Posts: 10,465
Threads: 1,106
Joined: Nov 1999

Well, there's tartaric acid, the most commonly found acid from the grape. Malic acid also comes from the grape. Acetic acid occurs during fermentation. Of course lactic acid results from maloactic fermentation. In warmer climates various food based acids are dumped into wines that ripen too quickly for acid to develop. Southern Italy, Northern Chile, and similiar places do this where legal, and someplaces illegally.

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