Tag: Grape science

Over 90% of a grape's total acid content is comprised of tartaric and malic acids. These organic acids are integral to a grape's flavor and overall profile, dictating its tartness and ultimately impacting the taste of wine.

According to the University of California, Davis, the concentration of potassium in wine can range significantly, with red wines typically containing higher levels than white wines. This mineral, essential for many bodily functions, is derived directly from the grapes used in winemaking. Understanding the source and variability of this mineral can shed light on wine's nutritional profile beyond its alcoholic content.