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Total Acidity directly affects the color and flavor of wine and, depending on the style of the wine, is
sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity
makes wine tart and sharp; too little makes wines flat, flabby and uninteresting. Proper acidity in wine
is what makes it refreshing and an ideal accompaniment to food.
The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels
to retain the proper balance. For dry table wine the acceptable range is usually 6.0 to 7.5 g/L; for
sweet wine it’s 7.0 to 8.5 g/L.