Tag: Grape ripening

Over 90% of the total acid found in wine grapes is composed of just two primary types: tartaric and malic acids. These two acids are crucial not only for the tart flavor of fresh grapes but also for influencing the stability, color, and taste profile of the final wine. Understanding what kind of acid is in grapes provides valuable insight into both viticulture and winemaking.

A study evaluating the physico-chemical parameters of grapes found that green grapes often possess higher titratable acidity compared to red grapes, though this is dependent on ripeness. The question of whether red or green grapes have more tartaric acid is best answered by exploring the complex chemistry at play.