In Wine Tasting
The acidity in wine is an important component in the quality and taste of the wine. It adds a sharpness to the flavors and is detected most readily by a prickling sensation on the sides of the tongue and a mouth-watering aftertaste. Of particular importance is the balance of acidity versus the sweetness of the wine (the leftover residual sugar) and the more bitter components of the wine (most notably tannins but also includes other phenolics). A wine with too much acidity will taste excessively sour and sharp. A wine with too little acidity will taste flabby and flat, with less defined flavors.
Read more about this topic: Acids In Wine
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... See also Sweetness in wine In wine tasting, humans are least sensitive to the taste of sweetness (in contrast to sensitivity to bitterness or sourness) with the majority of the population being able to detect sugar ... Additionally, other components of wine such as acidity and tannins can mask the perception of sugar in the wine ...
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