All finished table wines contain acids, but not every acid in the wine leads to a good taste experience. Have you ever tried pure vinegar? Too much vinegar in your salad spoils it. It’s similar with your favorite wine.
Most of the acids found in balanced wines (Tartaric, Malic, Citric, Acetic, and Lactic ) are fixed acids which originate in the grape juice, remain throughout the fermentation process and add to the style, balance and taste of the finished wine.
Tartaric and Malic acids are the major wine acids. Tartaric is the strongest of the grape acids, responsible for much of the tart taste of the wine and contributes to the biological stability and longevity of the wine.
Acetic acid is significantly different from the fixed acids (Tartaric, Malic) found in wine which can add a distinctive vinegar odor to the wine. Balanced wines normally contain very little acetic acid. Small amounts of acetic can enhance the bouquet of the wine by producing a somewhat sour essence to the taste of the wine as is the case with a salad, however, excessive amounts of acetic acid can cause an accentuated sharpness or sourness and in an extreme turn wine into vinegar.
Lewatit® ion exchange resins can solve the problem and ensure that Anja and Martin have a wine with just the right acid composition to go with their trout dish.