1. Acid … term used to describe a tart or sour taste in the mouth when total acidity of the wine is high.
2. Acidity … term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6 percent and 0.75 percent of the wines volume. For sweet wines it should not be less than 0.70 percent of the volume.

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