Acids in wine

Okay kiddo, let me explain. Acids are like little tiny sprinkles that make things taste sour or tart, like lemons or vinegar. In wine, acids give it a certain taste and help it balance out the flavors.

There are a few different types of acids in wine, but the most important ones are tartaric acid, malic acid, and citric acid. Tartaric acid is the main acid in grapes, and it's what makes the wine taste fresh and fruity. Malic acid is what gives wine that juicy, tart flavor, like biting into a green apple. Citric acid is only found in small amounts in wine, but it can add a hint of citrusy flavor.

Now, here's the tricky part. Too much acid can make wine taste unpleasantly sour, while too little can make it taste flat or boring. Winemakers have to be very careful when they're making wine to balance out the acids and get the perfect taste.

So, acids are an important part of what makes each wine unique, and they add a lot to how it tastes. But you don't want too much or too little, or it won't taste good. Does that make sense, kiddo?