Whenever wine is discussed, the term “acidity” always comes up, usually in relation to the wine’s flavor and other components such as tannins and texture. Acidity is one of the important elements in ...

And no, it’s not about tannins or body. Higher acidity in wine enhances food pairings. A wine should be more acidic than the food it is paired with, especially with fatty or low-acid dishes. Champagne ...

The fruit profile leans toward citrus peel, chamomile, and a faint beeswax note, with acidity that carries rather than cuts.

One of the most important characteristics in determining wine quality is acidity. Acidity is what gives wine its tangy and sour flavor, complementing foods in a palate-cleansing and refreshing way.

“Corked wine” (TCA) is not the only fault that can destroy the flavour of a wine. There is more and more talk about a “new” fault that is usually called “mouse” or “mousiness”. It is a fault that ...

Researchers built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal ...