Acid taste. It exists naturally in certain vegetables and fruit and disappears or diminishes as a result of a "blanching" operation. Describes the quality of sourness, sharpness, and tartness of a wine. It is the taste in the mouth when consumed. The term acidity is displayed on wine labels to express the total acid content of the wine. Dry wine with an acid level of .6% to .075%, and sweet wine with an acid level of .70% or above is desired. Wines with too much acidity tend to be harsh and tart, wines with too little tend to be dull.
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