Everyone loves to eat grapes, it is not only sweet and juicy, but also has a very good health effect on the human body, can be said to be one of the healthiest fruits. As we all know, the grapes used in winemaking are different from table grapes, which have a higher sugar content. When you eat winemaking grapes, you will feel very sweet, but why do you feel that the wine brewed is almost not sweet, and instead, you feel that the acidic flavor is more prominent? Tastemologically, it is because the sweetness masks the acidity. When we eat grapes, the large amount of sugar in the grapes masks the acidity, and the sugar in the fermented grapes is converted into alcohol by the yeasts, so that the acidity predominates. Wine is to acid what the body is to bone, and without acid a wine has no structure. This is especially true of white wines, where acidity gives the wine its freshness and crispness, which we describe as crunchy. White wines are not as rich in tannins as red wines, so the acid in white wines supports the entire skeleton of the wine, making acid an essential ingredient for wine. Long-time wine drinkers will find after comparison that wines from the Bordeaux region of France are a bit more acidic than domestic wines, but this is not differentiated by the brewing techniques of the winemakers, but rather by the God-given conditions. Bordeaux wines are more acidic than wines from the south of France: because the climate in the south is hot and humid, the grapes ripen quickly and fully, so that the sugar content in the grapes is higher. Although the sugar is mostly converted into alcohol after fermentation, the residual sugar in the wine is still high. This is why wines from the south are relatively sweet. Bordeaux has a milder climate, the grapes take longer to ripen and ripen more thoroughly, the sugar content in the grapes is lower, and the residual sugar is lower after the wine is made, so the wines of Bordeaux are more acidic. From this, we think of the Burgundy region, which is famous for its white wines, and this may also have a lot to do with the local climate conditions. Compared with the oceanic climate of Bordeaux, Burgundy has a typical continental climate, and the sugar content of wines grown here is lower than that of Bordeaux, which makes the wines more acidic and therefore more suitable for white wines. In addition, the acidity of oak-aged wines is better than that of unoaked wines. This is because the process of aging wine in oak barrels allows the various flavors of the wine to reach a balance. The acidity is not as pronounced. If you think that Bordeaux wines are acidic, then we suggest you to taste the middle and high grade Bordeaux wines, which have been aged in oak barrels to achieve harmony, and the acidity is less prominent. In fact, acid is also divided into several kinds, let's see what are the common acidic flavors of wine: the first malic acid, which is one of the most common acids, not just inside the apple, but almost all fruits have acid. It gives a strong acidic flavor, with aroma, often of apples. Wine's natural acid is malic acid, which is good for the body, but wine with too much of it can give a less soft flavor. The second is lactic acid. Apart from sugar which can be fermented, acid can also be fermented, for example, the natural malic acid in wine can be fermented to lactic acid. For example, malic acid in wine can be fermented into lactic acid. Lactic acid has a gentler and more delicate flavor than malic acid, and it also has the characteristic of preventing the wine from spoiling. Especially in red wines, if there is too much malic acid in the wine, the tannins will make the wine feel sour and hard to drink, whereas lactic acid will not, but will have a creamy flavor instead. Thirdly, citric acid, a kind of fruit acid, is also a kind of acid carried by the grapes themselves, but the content is relatively small. Fourthly, tartaric acid, often found in the cork or bottle when drinking wine, there will be precipitation of crystal-like things, white wine will be transparent color while red wine crystal is reddish-black. White wines are clear and red wines are reddish-black. This is tartaric acid, which is higher in young wines and can crystallize if the temperature is too low. This acid is not very strong on the palate, and fortunately its acidity is not noticeable. Fifthly, acetic acid, if the wine has been stored for too long or oxidized badly it will evaporate a sour taste. In fact, acid is not equal to vinegar, vinegar is a very volatile thing, a lot of acid is not volatile. So some people like acid but not vinegar. Acetic acid not only affects the taste of wine, but also changes the nature of wine, which originally contains a lot of glycerin and alcohols will be slowly swallowed up by acetic acid and only left with sour flavor. Therefore, acetic acid is not a good acid. Editor: Wang Chao