Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Acids_in_wine> ?p ?o. }
Showing items 1 to 33 of
33
with 100 items per page.
- Acids_in_wine abstract "The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. However, there is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking.".
- Acids_in_wine thumbnail Wine_grape_diagram_en.svg?width=300.
- Acids_in_wine wikiPageID "19600890".
- Acids_in_wine wikiPageRevisionID "591293163".
- Acids_in_wine hasPhotoCollection Acids_in_wine.
- Acids_in_wine subject Category:Acids.
- Acids_in_wine subject Category:Acids_in_wine.
- Acids_in_wine subject Category:Organic_acids.
- Acids_in_wine type Abstraction100002137.
- Acids_in_wine type Acid114607521.
- Acids_in_wine type Acids.
- Acids_in_wine type AcidsInWine.
- Acids_in_wine type Chemical114806838.
- Acids_in_wine type Compound114818238.
- Acids_in_wine type Material114580897.
- Acids_in_wine type Matter100020827.
- Acids_in_wine type OrganicAcids.
- Acids_in_wine type Part113809207.
- Acids_in_wine type PhysicalEntity100001930.
- Acids_in_wine type Relation100031921.
- Acids_in_wine type Substance100019613.
- Acids_in_wine comment "The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.".
- Acids_in_wine label "Acids in wine".
- Acids_in_wine label "Säure (Wein)".
- Acids_in_wine label "葡萄酒中的酸".
- Acids_in_wine sameAs Säure_(Wein).
- Acids_in_wine sameAs m.04m_w96.
- Acids_in_wine sameAs Q1564911.
- Acids_in_wine sameAs Q1564911.
- Acids_in_wine sameAs Acids_in_wine.
- Acids_in_wine wasDerivedFrom Acids_in_wine?oldid=591293163.
- Acids_in_wine depiction Wine_grape_diagram_en.svg.
- Acids_in_wine isPrimaryTopicOf Acids_in_wine.