Acidity, in the context of wine, describes an element of the taste that a wine gives in the mouth. It refers to the fresh, tart or sour feeling created by the acids in the wine. High acidity makes a wine taste too sour or tart; low acidity makes the wine taste flat and flabby. This is why it is important for the winemaker to get the right level of acidity. They balance the three primary acids – tartaric, malic and citric – with sugar, alcohol and minerals as well as the other components of wine.
Provided by: Wine Frog