Are grapes, after being used to make wine, are on the high end or low end of being acidic?!
Are grapes, after being used to make wine, are on the high end or low end of being acidic?
Answers: It depends on the type of grapes, and the type of fermentation process the wine goes through.
Fermentation is the conversion of grape juice into wine through the action of yeasts present in the juice, or added to the juice, which turn sugar into alcohol. This alcoholic fermentation is also known as primary fermentation.
Malolactic Fermentation is the secondary fermentation in which the more tart malic acid is converted into softer lactic acid and carbon dioxide. Malolactic fermentation, which generally follows the alcoholic fermentation, is nearly always carried out in red wines. Some producers of white wines encourage malolactic fermentation, while others, especially those in hot regions that produce grapes with low levels of acidity, avoid it in order to retain the wine's freshness.
So the grapes are usually less acidic, because they lose their acidity over time; the riper the grape, the less acidic.
http://www.bigredliquors.com/wine_glossa... Source(s):
Bartend at a local winery.