Acids are very important in wine, but the challenge for the winemaker is to find the right balance. The acidity should feel like a sharpness in the mouth, especially around its front sides. Too low acid levels makes the wine taste flat and dull. Too high acid levels makes it taste too tart and sour. Ideally, it should be neither too high nor too low. The acidity gives white wines their refreshing taste and gives balance to red wines. Sweet wines become literally undrinkable without a balancing acidity.
There are many acids in a wine, but the principle ones are called acetic, malic, tartaric, lactic, citric and carbonic acids. We will talk more about the different types in a later post.
