Acidity
Acidity in wine has a special taste and quality characteristic. Every wine contains acids such as tartaric, malic or citric acid. They give each drop liveliness and longevity, without the acid a wine would taste flat and flat. Besides, it makes the sweetness come out better. The acidity must always be balanced. Up to a certain limit, the acidity is tolerable, but if this is exceeded, it is called a wine fault, because the wine is then too acidic. In addition, the acidity has a direct influence on the color of the wine. Wines with a high PH (meaning lower acidity) tend to have a bluish hue, which can then be fixed by additives. A rule of thumb is that the warmer the region, the less acid is present in the wines.