A certain amount of acid is vital to the preservation of wine. See also acetic acid , acidification , acidity , ascorbic acid , carbonic acid , citric acid , lactic acid , malic acid and tartaric acid . The process of adding natural fruit acids to wine to increase its overall acidity . This practice is allowed in some regions and not in others. A necessary flavour component of wine caused by the presence of acid .
Acidity is needed to balance the other flavours of fruit and sweetness.
A wine with too little acidity will taste flat , with too much it will taste sharp. See also soil acidity and volatile acidity . The deliberate exposure of wine to air. During fermentation a certain amount of oxygen is required to activate the yeast , but too much could result in oxidation . Aeration prior to serving can sometimes bring out qualities in a wine that otherwise would be hidden.