What are the main acids in wine? Is it good or bad?

There are five acids. The first malic acid, which is the most common acid, is not only found in apples, but is found in almost all fruits. It has a strong sour taste and has a scent, often like an apple.

The acid that naturally accompanies wine is malic acid, which is good for the human body.

The second is lactic acid, in addition to sugar can be fermented, in fact, acid can also be fermented, for example, the natural malic acid in wine can be fermented into lactic acid. Lactic acid is milder and more delicate than malic acid, and at the same time has the property of preventing wine from spoiling. Red wine, in particular, will have a sour taste along with tannins if it contains too much malic acid, while lactic acid will not, but will have a creamy taste.

Thirdly, citric acid, a kind of fruit acid, is also an acid carried by the grape itself, but the content is relatively small.

Fourth, tartaric acid, it is often found that there will be precipitated crystals on the cork or bottle body when drinking, white wine will show a transparent color and red wine crystals are red and black. This is called tartaric acid, and in young wines the tartaric acid content is a little higher, and if the temperature is too low, it will crystallize. The acidity is not very strong, but fortunately the acidity of this acid is not noticeable.

Fifth, acetic acid, if the wine is stored for too long or oxidized severely, it will volatilize a sour taste, which is acetic acid. In fact, acid is not equal to vinegar, vinegar is a very volatile thing, and many acids are not volatile. So some people like to eat sour, but they don't like vinegar.

Acetic acid not only affects the taste of the wine, but also changes the properties of the wine, which originally contains a lot of glycerol and alcohols, and the wine will be slowly swallowed by the acetic acid and only the sour taste remains. So, acetic acid is not a good acid.

The acid is mainly refreshing, refreshing-slightly sour-sour-sour-sour-sour-weak, boring, bland, slightly salty, the acidity must be good or bad, and the refreshing and refreshing must be a good wine

Many people have different feelings about the taste of sour, and some people like to eat sour, sour foods can be appetizing and can also help digestion. But some people feel like their teeth fall when they hear the sourness, and Luxin doesn't like it very much. There are many sour foods, and everyone has drunk wine, but in fact, the "acid" in it has a certain role and use for the human body.

1. Malic acid in wine

Malic acid, like tartaric acid, is one of the main organic acids in grapes. This acid is found in almost all fruits and berries, but it is mostly found in green apples. In some wines, the process of malic acid softening into lactic acid is very beneficial, malic acid is of great significance to the human body, it is an organic acid, and many foods do not have such substances after fermentation.

2. Lactic acid in wine

Lactic acid, a milder acid than tartaric acid and malic acid, smells like milk. Winemakers want to control or avoid the lactic fermentation process, store the wine, and have a complete and successful lactic fermentation process in oak barrels, lactic acid is a substance that can effectively accelerate the process of wine, like yogurt it has lactic acid, which can help the stomach and intestines absorb, and it is easy to absorb calcium and nutrients into the body.

3. Citric acid in wine

Citric acid is prevalent in citrus fruits, such as limes, and the acidity of citric acid can make the aroma of the wine too provocative and aggressive. Citric acid is also a necessary substance for the human body, lemon contains citric acid, which can help digestion, and can also have the effect of beauty and beauty, which is a necessary product of the human body.

About the various acids contained in wine, do you understand, these substances are very helpful to the human body, not only to help digestion, beauty and beauty, but also the health of the human body can not be separated from their existence, so drinking some wine regularly is also a help for physical health, you may wish to try it.

The wine red is more sour than the white, mainly because in the production process, the dry red is made by crushing and pressing the skin and the seeds together, so there will be a feeling of calculation! However, if you drink it often, you will drink different tastes of different red wines!

Lactic acid bacteria, because wine varieties contain ethanol (alcohol) and sugar (fructose, etc.), lactic acid bacteria can use these to multiply, and the metabolites produced are acidic substances such as lactic acid.

Fungi are rarely rod-shaped, molds are fungi, so the wine is moldy, hehe, think about the wine with a layer of fluffy things.

Bacteria generally make the substance spoil, it is not as simple as acid, it is stinky.

Yeast uses sugars to ferment to produce alcohol, which is certainly not.

Grape yeast ferments spontaneously at the right temperature to convert the sugars in the grape juice into wine, and as the fermentation progresses, the alcohol increases, and the sugar content in the juice decreases until the fermentation is terminated. In this way, the grape juice becomes wine.

Under normal conditions, alcohol does not spontaneously turn into vinegar, and the necessary conditions for home-brewed wine to become sour are:1. Presence of acetic acid bacteria2.

There is oxygen involved in the reaction. Since acetic acid bacteria naturally inhabit the surface of plants, acetic acid bacteria that grow with yeast can be found as long as sugary substances are present. In addition to strict disinfection, attention to cleanliness and reduction of acetic acid bacteria contamination in the brewing process, it is difficult to fundamentally eliminate the existence of acetic acid bacteria.

But as long as we isolate the air, acetic acid bacteria will not be able to make waves, and alcohol will not turn into vinegar. The isolation of air does not have any adverse effect on the fermentation process of sugar-to-wine.

To prevent the wine from becoming sour, try to minimize contact with the air during the winemaking process!

During the fermentation process of wine, yeast converts the sugars in the grapes into alcohol and carbon dioxide, and the wine that is naturally drunk is sour, but not all wines are sour.

Based on the sugar content, wine can be classified into four types. The four types are dry, semi-dry, semi-sweet, and sweet. Dry wine refers to wine with a sugar content of less than or equal to that, or a wine with the highest sugar content when the difference between the total amount of sugar and the total acid is less than or equal to that;

Semi-dry wine refers to wine with the highest sugar content when the sugar content is greater than that of dry wine, or when the difference between the total sugar and the total acid is less than or equal to the wine, the wine with the highest sugar content;

Semi-sweet wine refers to wine with the highest sugar content and the highest sugar content than semi-dry wine; Sweet wines, on the other hand, are wines that contain more sugar, and are generally white wines.

Although sweet wines are high in sugar, they tend to have high acidity because they tend to have a high degree of acidity, so if the sweetness and sourness are balanced, the taste will not be greasy.

It is better to use grapes that are slightly acidic, because slightly acidic grapes contain more fruit acids.

Alpha hydroxy acid, -hydroxy acid, abbreviated as AHA or beta hydroxy acid, -hydroxy acid, abbreviated as AHA, as the name suggests, is a variety of organic acids extracted from fruits, and is an effective ingredient in a variety of natural fruits or yogurt. It contains grape acid, malic acid, citrus acid and lactic acid, etc., and is called fruit acid because most of them are extracted from fruits. Among them, glycolic acid extracted from sugarcane is the most widely used.

The cosmetic effect of AHAs on ** was developed in the 70s of the last century by Dr. Scottrade in the United States eugene j.Vanscott) and Dr. Yu Ruijin, a Chinese-American student

ruey j.yu). Due to the excellent efficacy of fruit acids, it has become the most commonly used and indispensable means used by the world's leading physicians in assisting ** and home maintenance.

Of course, it's sweet, and the sweeter the better. The sweeter the grapes, the higher the sugar content, so as to make a good wine.

Sweet good. Wine fermentation is mainly based on glucose and fructose in the grapes. There is also yeast fermentation on the surface of the grapes into alcohol.

For beginners, it is better to choose sweet grapes, and the grape skins should be fished out in advance, so that the wine will be more fruity, and the grape skins will run for a long time, which is good for the body, but it will be astringent.

Good wine is high in sugar and acid.

Because wine fermentation mainly uses yeast to convert sugar into alcohol, the higher the sugar content, the higher the alcohol content of fermentation, and when it reaches about 15%, the fermentation will stop, and the residual sugar will make the wine sweet.

The high acidity allows the wine to be refreshing on the palate without feeling greasy.

If you brew it casually, you can buy a sour wine and put white sugar, and you can control the dosage yourself, which should be good.