Wines come in a wide variety of flavors and most people have preferences for certain brands. Some people prefer white wines while others prefer red wines. Amongst the many varieties of wines are wines that are light and sweet, fruity tasting, full-bodied, and even tart. If you are someone who has an interest in wine making, you may have wondered at some point: Why do some wines taste more tart than others?
The wine-making process is a careful blend of both art and science and many wine masters have their own closely-guarded techniques they use in their craft. Still, there are some processes that are fairly common throughout the industry. The reason why some wines are more tart than others is simple to understand. It is a product of the acid content in each batch of wine that is made. Wines that are perceived as being more tart by the palate are wines that have higher levels of acid than others. Sometimes the acid content is a product of the type of grapes that are used and sometimes it is simply a result of the wine being young, and not having a chance to age properly.
Many wine makers attempt to control the amount of acid in the wines they make through a process known as “acid adjustment.” This is a method used to achieve a proper acid balance to control the level of tartness in a wine. Acid adjustment is an art that must be learned through trial and error. It is much easier, for example, to make a wine more tart by adding citrus juice or tartaric acid. Decreasing the amount of acid in a wine, on the other hand, is much more difficult.
Mastering the art of acid adjustment in the wine making process is something that takes some experience. With practice, you can control the level of acidity in your wine so that your wines will be as sweet or tart as you prefer.