Acidity
Acidity is the sour or tangy taste in foods and drinks. This can be caused by different acids, including citric acid, lactic acid, and malic acid. The acid (pH level) in foods can be increased by adding lemon juice, citric acid or vinegar. The acidity of a food can also affect its chemical properties and behavior when it is cooked or processed.the lower the pH value, the more acid in the food. Red meats, seafood, poultry, milk and all fresh vegetables except for most tomatoes are low-acid, with pH values higher than 4.6. The acidity of a food may also help preserve foods and prevent the growth of harmful bacteria.
The taste of wine is developed naturally by the normal acids formed by the fermentation of fruit. If the acids turn sour, the wine will be unfit to drink.
