acidity
uh-SID-ih-tee
/əˈsɪd.ə.ti/
The natural tart, crisp quality in wine provided by organic acids like tartaric and malic acid, giving structure and freshness.
In wine tasting, acidity is desirable because it balances sweetness and prevents flat taste.
The story behind the word. From Latin 'acidus' (sour or sharp to the taste), connected to 'acer' (sharp). Chemistry adopted the term to classify compounds that turn blue litmus paper red.
Word relationships
- tartness: 'Tartness' describes taste sensation; 'acidity' measures structural chemical property.
- flabbiness: 'Flabbiness' refers to wine lacking sufficient acidity, tasting flat or heavy.
Commonly confused with
- alkalinity: Alkalinity is the opposite of acidity on the pH scale (pH greater than 7).
Word family
- acidic (adjective): Containing acid or having sour, sharp qualities.
- acid (noun): A chemical substance with a pH less than 7.
Collocations
- crisp acidity
- vibrant acidity
- balanced acidity
- high acidity
Example sentences
- "A high level of acidity gives Riesling its signature freshness and remarkable ability to age for decades." Sensory Balance
Memory hook
Acidity brings ACID-sharp freshness to your tongue. The lively spark in the glass.
When not to use
Do not confuse acidity (refreshing tartness) with vinegar-like spoiled spoilage (volatile acidity).
Fun facts
- Grapes grown in cooler climates retain much higher acidity than grapes grown in hot, sunny climates.
Related words
Explore more words
acidulant, aftertaste, crispness, tannin, astringency, oxidize
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