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French wines typically contain several key acids, including tartaric acid, malic acid, and lactic acid. Tartaric acid is the most prominent, contributing to the wine's stability and flavor. Malic acid, found in many fruits, adds a crisp, green apple-like character, while lactic acid often develops during malolactic fermentation, softening the wine and adding complexity. Together, these acids play a vital role in balancing the flavor and aging potential of French wines.

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3w ago

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