One of the most important components of the grape, the must and the wine.

There are many different acidities, the most significant are tartaric acid and malic acid. Other important types of acidities are citric acid, acetic acid and succinic acid.

The total content of acidity in is generally between 4 and 10 g/l (the total acidity is declared on the Federal Inspection Number assessment) In extreme cases, (such as with Schilcher, Eiswein (ice wine) or Trockenbeerenauslese), this value can be higher.

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