One of the basic flavours which can be detected by the tongue and an essential component of all wine.
Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.
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One of the basic flavours which can be detected by the tongue and an essential component of all wine.
Contributes to the fresh crispness of white wines. Over-high acidity can make a wine taste tart, while low acidity wines can be flabby.
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