a sharp, refreshing quality in wine when balanced properly with fruit and alcohol.

A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.

The amount of acidity (sourness) in the milk. Acidity is an important element in cheesemaking and it is produced by cheese starter bacteria.

A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines which to me become undrinkable without balancing acidity. Too much acidity can make a wine difficult to drink. There are many acids in a wine, but the principle ones are acetic, malic, tartaric, lactic, citric and carbonic acid.

Acidity may refer to the sourness, pH, or total titratable acid content of a wine (or beer, especially in some Belgian styles). Acidity is a major component of wine's flavor, and it contributes to the natural preservative qualities of wine which extend its shelf life far beyond that of beer.

Wine is the most acidic of all drinks. Acidity helps wines to age gracefully. It can taste unpleasant if too sharp, and not balanced by other constituents of the wine. But there has to be enough acidity to make the wine taste crisp, to allow its aromas to develop, and to ensure that it keeps. White wines are generally more acidic than reds.

The tart taste in wines. When there is too much acidity the wine can taste sour.

A term used to describe and grade coffee. It is a primary coffee sensation, created as the acids of a coffee combine with the natural sugars, to increase the overall sweetness of the coffee. It is a pleasant quality that indicates a coffee's flavour and provides a sharpness, or bite to the drink. It is tasted mainly on the tip of the tongue but leaves a dryness at the back of the palate or under the edges of the tongue. Coffees with high acidity are analogous to a dry wine; indeed, several Ethiopian coffees have a distinctly winy aftertaste. The acidity of a coffee may be described as lively, moderate, flat or dull. It is a characteristic of coffees grown at high altitudes such as Yirgacheffe, Sidamo, and Harar. It is NOT, however, the same as bitter or sour. Coffees are low in acidity, between 5 and 6 on the pH scale.

Acidity is the characteristic of soils that have a pH level of less than 7, which is suited to plants that thrive in sour soil as opposed to alkaline or sweet soil. To satisfy plants that crave acidity ( acid-loving plants), acidity can be raised (meaning soil pH will be lowered) by using commercial fertilizers containing ammonium-N, an ingredient that will be found, e.g., in fertilizers sold specifically for azaleas. By contrast, plants that like sweet soil may perform poorly in soils high in acidity. Soil pH can usually be raised by applying lime.

High acid (or acidy) coffees have a sharp, pleasing, piquant quality that points up their flavor and gives them snap, verve liveliness in the cup. Acidity may be high, medium, light, low, or lacking altogether in coffees, in which case the coffee tastes flat and dull. Acidity is characteristic of high-grown coffees. See Sour.

wine acids play a key role in keeping the wine balanced in flavour. If there is too little acid, the wine will appear 'flabby'; too much and the wine will be hard. Acid is a natural grape component and is critical for quality for three reasons: it balances the wine flavours; it helps preserve the colour; and it protects the wine against bacterial spoilage. Aftertaste - the flavour that lingers in your mouth after you swallow your wine; the length of the aftertaste is generally a reliable indicator of wine quality (see Finish).

Acidity is a desirable characteristic in coffee. It is the sensation of dryness that the coffee produces under the edges of your tongue and on the back of your palate. The role acidity plays in coffee is not unlike its role as related to the flavor of wine. It provides a sharp, bright, vibrant quality. Without sufficient acidity, the coffee will tend to taste flat. Acidity should not be confused with sour, which is an unpleasant, negative flavor characteristic.

A term used to describe a coffee in which this desirable cup characteristic occurs. This characteristic is particularly desirable in Brazil and is found in most Milds. Colombians have both acid and body. It is natural in Mochas. An acidy flavor is sharp and pleasing to the taste as opposed to sour or fermented, or caustic or bitter as chemical terminology implies. It is never found in old coffee. The term "acid" used by the coffee trade does not refer to a greater amount of actual acid but to coffee that is smooth and rich and has verve, snap, life and thinness compared to a sweet, heavy, old and mellow flavor. Acidy coffee commands a higher price. it is rank, hidy, sour, muddy, or bitter. The brew is sipped and held in the mouth only long enough to get the full strength of the flavor. It is then spat out.

The acids in a wine (principally tartaric, malic, citric and lactic) provide liveliness, longevity and balance.

Natural tartness in grape; essential in grapes.

Acidic components give wine its longevity, but they need to be present in balance with other components of the wine. Acidity forms a vital part of the "structure" of the wine.

It is the liveliness in coffee. It is a highly desirable quality, without it coffee can taste dull and flat. A term used to describe a coffee in which this desirable characteristic occurs. It denotes a taste that has sharpness, snap, and life, compared to a sweet, heavy, mellow flavor. A primary coffee taste sensation created as acids in the coffee combine with the sugars to increase the overall sweetness of the coffee. Found most often in washed Arabica coffees grown at elevations about 4,000 feet. Acidly coffees range from piquant to nippy. To a varying degree all coffee products have some acidity. An acidly coffee is somewhat analogous to a dry wine.

All grapes naturally contain acids which are an essential component in wine. Acidity levels should have proper balance with fruit and other components. Sufficient acidity gives liveliness, structure, lingering aftertaste, crispness and is critical for wines to properly mature. High levels of acidity will make the wines taste sour, sharp or tart. Low level will make the wine dull, flat and lacking backbone.

Liveliness, carrying the high notes of flavor in a coffee. When coffee is unripe, poorly roasted or poorly brewed acidity can become overly pronounced becoming tart, sharp or sour, as in vinegar.

the taste experience when something acidic is taken into the mouth

A tart, tangy taste experienced mainly on the tip and side of the tongue. This quality makes coffee refreshing. Coffees are low in acidity, between 5 and 6 on the pH scale.

This is a word we throw around a lot when talking about Riesling. That's because it's the acid that gives a wine it's structure and ageability. There are two types of acidity in Riesling: fruity, ripe tartaric and raw, unripe malic. It's the balance of the two that determines if a wine is crisp and clean or just downright tart. Too little acidity makes for a wine that is soft and flabby.

one of the four basic tastes : produces a tart sensation especially on the side of the tongue : also gives wine freshness, vivacity and longevity. Insufficient acid results in lack of character

A natural element of grape juice that helps to provide balance. Too much acidity or too little can affect the taste of the wine

Term used to indicate the quantity of sharpness to the taste. It is due to the presence of agreeable fruit acids present in grapes. For a balanced dry wine it is between 0.6-0.75% of the volume. Not to be confused by sourness which is due to the wine turning into vinegar.

The first flavor impression of a coffee. Also, coffee's pleasant sharpness or snap. See 'Brightness'.

A tart like taste component of wine caused by the presence of (primarily ) tartaric and malic acid. Wines with insufficient acidity taste flat, while those with high acidity taste excessively tart. Wines high in acid age more slowly as aging reactions are retarded under high acid conditions.

A tart, tangy, lemon-like taste experienced on the tip and side of the tongue; a flavor element much prized when found in specialty coffees. (Also called Brightness.)

The acidity level of your coffee refers to the "bite" in its flavor. You'll often see this described as "sharp" or "snappy", describing the distinct kick it gives to your palette. A high acidity coffee can be a delightful drink, depending upon your preference.

Gives wine its crispness. Grapes have two primary acids: tartartic and malic. In South Africa, winemakers are allowed to add acid.

Natural acids are found in wine. A critical element of wine, acidity is essential for freshness, flavor and aging.

One of the elements, along with Tannin, that forms the Backbone or Spine of a wine. A wine with low acidity will taste round in the mouth, fat and limp. A wine with high acidity will taste shrill and sharp. The idea is to get it somewhere in the middle. As grapes ripen and gain sugar, they lose acidity, so winemakers in warmer climates often have to manipulate the Acidity of their juice by adding various or sundry acids to it.

One of the primary components of a wine's taste. Acidity must be finely tuned if a wine is to have BALANCE. If a wine has too little acid, it becomes DULL; if it has too much, it becomes too tart or sour on the palate. Controlling acidity, both in the vineyard and in the winery, is a large part of the winemaker's job.

Acid is present in all grapes, and therefore all wines. A certain amount of acidity is desirable. It makes a wine crisp and refreshing, gives support to the aftertaste, and aids in preservation.

A natural effect from the reactions of yeast and sourdough bacteria fermenting the dough. The mild lactic acids and tangy acetic acids add complexity and depth of flavor to the bread. (Acidity also increases dough strength and lengthens the shelf life of the loaf.)

is used to indicate the quality of tartness or sharpness to the taste, the presence of agreeable fruit acids. The main acids in wine are tartaric, lactic and malic.

Acidity is a characteristic of high-grown coffees.  It may  run from high to low or lacking altogether in coffee in which case the coffee would taste flat or dull.  Slightly sourish and sharp, this characteristic quality points up the flavor and gives it snap.

Quality which gives wine its crispness on the palate. Too much and the wine will seem hard or bitter. Too little and the wine will seem 'flabby'. A very key element.

a natural grape component critical for wine quality; it balances flavors; preserves color and protects against bacterial spoilage.

gives wine its tart flavor.

a normal characteristic of arabica coffees, especially of the high grown varieties. The pleasant sharpness, snap and dryness that you will pick up on the back of your palate. The acid notes should be very clear in the coffees of Africa and a little softer and richer in the ones from Sumatra. An acidy coffee is somewhat analogous to a dry white wine. A positive acidy brightness is very desirable.

The sensation often displayed by coffee; pleasantly lively, tart or winy.

the natural tartness in grapes and other fruits, contributing to the vibrant flavours.

A natural component in grapes that gives white wine a refreshing quality.

A desirable characteristic of all high-grown coffees, referring to the cleansing sharpness of a coffee experienced primarily as a tingling sensation on the sides of the tongue. Sometimes referred to as brightness.

The condition of the milk, whey or cheese curd at various stages of manufacture, expressed as a percentage of lactic acid present in the sample tested.

Refers to the tartness or "bitterness" taste in the wines structure/profile.

sharp, appley, tart; counterbalances the sweetness of a wine

Acidity in relation to taste has nothing to do with acidity in terms of the gnawing pain in your stomach. Acidity in coffee might be described by terms like bright, clear, snappy, dry, clean, winey, etc. Coffees without acidity tend to taste flat and dull, like flat soda. Acidity is to coffee what dryness is to wine. Different varietals s will possess different kinds of acidity, like the wine like high notes of some African coffees versus the crisp clear notes of high grown coffees from the Americas. Unpleasant acidy flavors may register as sourness. Dark roasts tend to flatten out acidity. This is a key term in coffee tasting

A measure of the acid content of the liquid; in fine coffees acidity results in a pleasant sharpness. Not to be associated with the genuinely sour taste of inferior coffees.

The state of being acid or sour; the acids in honey, called organic acids, including gluconic acid, formed by the enzyme glucose to produce the acid and hydrogen peroxide.

An important component in all wines, acidity can lend crispness and life to a wine. Acidity levels mark the difference between a wine that is "bright" and refreshing and one that is "soft" or "flabby." Controlling acidity, both in the vineyard and in the winery, is a large part of the winemaker's art.

The taste of the high, thin notes, the dryness of the coffee you can taste on the back of your palate. It's a pleasant tartness that is referred to as the acidity. It should be distinguished from sour, or an unpleasant sharpness. Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet. An acidy coffee is almost like a dry wine. In some coffees the acidy taste actually becomes distinctively winey.

Highly prized characteristics found in high grown coffee beans. Often referred to as "tang".

Sensation felt along the sides of the tongue producing qualities like crispness and liveliness when good. When lacking, wine becomes flat or flabby, too much makes a wine too sharp.

A pleasant quality that points up a coffee's flavour and provides a liveliness, sparkle, or snap to the drink. The acidity of a coffee may be assessed as lively, moderate, flat, or dull. The pH of 'High Acid' coffees is equivalent to that of a carrot. It is less than cola, beer and orange juice.

is what gives wine, and most other drinks, its tang. Lemons have lots of it; potatoes very little. A wine's acidity comes from the acids (mainly malic and tartaric) in grape juice. which diminish as grapes ripen. A hot summer may reduce acids to such an extent that some have to be added, a process known as acidification.

refers to the sharpness or dryness that a coffee produces on the back of our palate.

occurs naturally in wines, giving the wine its tartness.

is one of the main components in the structure of wine. The acidity of balanced table wine falls in the range of .6 and .75% of a wine's volume. The most common acids found are tartaric, malic, lactic and citric. In California it is legal to correct deficient acidity by adding malic, tartaric or citric acid.

A crisp or tart taste. In wine, it is normally caused by the presence of natural acids like malic and tartaric acid.

a highly desirable quality in coffee. All good coffees have some degree of acidity. in fine coffees acidity results in a pleasant sharpness. Acidity addresses the coffee's flavor and is assessed as lively, moderate, flat or dull. Similar to dryness in wine. The darker a coffee is roasted, the more its acidity dissipates.

an important structural component in wine which adds freshness and contributes to its tart, sour taste. Total acidity is measured by pH, which gets lower as the acidity increases.

The acidity in saké is usually expressed in the number of milliliters of liquid sodium hydroxide needed to neutralize ten milliliters of saké. These numbers are expressed between 1.0 and 1.8. There are a number of acids found in saké with Succinic, Malic and Lactic acids being the most common. Unlike wine production, there is no acidification during or after the fermentation process.

a desirable flavor in high grown coffee - sharp and pleasing, but not biting (Sivetz 11). (Cafe Valverde's Cumbre Premium "AAA" was commented as with a "complex acidity, hibiscus, lighter fruit, sweet fruit fragrance" in a cupping competition!).

Coffee experts will use the term acidity to help describe the taste of any particular coffee. The acidity is what can give a coffee that little extra edge on its natural sweetness without making it taste bitter.

The amount of acid in the wine. Acid that's high, but balanced is often described as crisp or bright (mostly in white wines). If it's too high, it tastes sour and sharp. Low acidity may give the wine a flat, dull flavor and finish. The main grape acids are malic and tartaric.

Natural acids in wine. A critical element of wine, it is essential for freshness, flavor and aging. The term generally applies to the citric, malic, tartaric and lactic acids in wine and is essential to balance contrasting elements.

Acidity is naturally occurring in all wines. It helps keep wine lively tasting rather than flat. When designated with 'VYD' CalWine refers to the acidity at harvest or at start of fermentation. When 'BTL' is used it signifies the acidity in the finished wine at bottling. With experience, taking Acidity, Alcohol, and pH into consideration, one can gain insight into the style and weight of a wine.

The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine's volume. It is legal in some areas--such as Bordeaux and Burgundy, Australia, California--to correct deficient acidity by adding acid. When overdone, it leads to unusually sharp, acidic wines. However, it is illegal in Bordeaux and Burgundy to both chaptalize and acidify a wine. See also chaptalization.

A measurement of a wine's natural and desired level of acids. Good acid levels can make a wine crisp and refreshing while low levels of acid can make a wine structurally unsound.

A sharp and pleasing characteristic particularly strong with certain origins. As opposed to a caustic overfermented sour or bitter flavour.

Pleasant and pungent flavor felt on the sides of the tongue giving coffee a tang reminiscent of a dry wine. This characteristic denotes a fresh coffee, cultivated at high altitude.

Taste those high, thin notes, the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness, snap, or twist is what coffee people call acidity. It should be distinguished from sour, which in coffee terminology means an unpleasant sharpness. The acidy notes should be very clear and bright in the Mexican, a little softer and richer in the Sumatran, and overwhelming in the Yemen Mocha. Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet. Many retailers avoid describing a coffee as acidy for fear consumers will confuse a positive acidy brightness with an unpleasant sourness. Instead you will find a variety of creative euphemisms: bright, dry, sharp, vibrant, etc. An acidy coffee is somewhat analogous to a dry wine. In some coffees the acidy taste actually becomes distinctively winey; the winey aftertaste should be very clear in the Yemen Mocha.

Acids, primarly citric, malic and tartaric, occur naturally in wine and, in the proper proportion, are essential ingredients, giving the wine character and helping it age. As a rule, cool regions produce wines that are hight in acidity, while warm regions produce wines that are low in acidity

Presence of natural acids from the grapes during fermentation process. A great example of something very acidic (an extreme example) is vinegar (which is what happens when good wine turns bad). You obviously do not want your wine to be too acidic, as it makes the wine almost a bit tart.

The natural crispness of a wine. Grapes have two primary acids: tartic and malic. Citric, lactic and succinic acids are usually also present in small amounts in grapes.

The term generally applies to the citric, malic, or tartaric acid in wine and is essential to balance.

All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.

The pleasant tartness of a fine coffee, it is one of the principal categories used by professional tasters in judging coffee.

Chemical compounds, most often malic and tartaric in wine, that are evident as a prickling sensation. They give balance, lift, and longevity. Natural acidity is evidence of a cool growing climate. Some extremely sweet dessert wines, such as ice wines from Germany, Austria, or Canada, have piercing, direct acidity as a balancing counterpoint to their sweetness.

Usually you will notice on the front-end of the cup. The point where you initially taste the coffee and it sweeps across your mouth. Think brightness. Short, snappy taste that initially hits your mouth and senses.

The degree to which a wine has sourness, or tartness, a taste perceived on the tongue. Derived from natural grape acids, primarily tartaric and malic, but may also include lactic and acetic from microbial action, whether intentional or otherwise.

The tartness of a wine. Wines that make your mouth water or your cheeks suck in, have a high level of acidity. Acidity is a necessary component for matching with fatty and acidic foods.

Grape berries contain smal amounts of acid mainly in the form of malic and tartaric acid. Acidity in wine is desirable in varying quantities and is often added during vinification. Acidity in wine is detected along the sides of the tongue by a fresh zing, or tingle.

A primary coffee sensation, created as the acids of the coffee combine with the natural sugars, to increase the overall sweetness of the coffee. A pleasant quality that points up to a coffee's flavour and provides liveliness, sparkle or snap to that drink. It is tasted mainly on the tip of the tongue. The acidity of a coffee may be described as lively, moderate, flat or dull. Acidity is a characteristic of coffee's grown at high altitudes such as Guatemalan, Costa Rican, and Kenyan.

The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. Coffees are low in acidity, between 5 and 6 on the pH scale.

The naturally occurring sour component of wine, which balances its other flavors and makes it refreshing and easy to drink. A wine with good acidity can still be fruity and even sweet.

Used to describe edge. Coffee acidity ranges from sweet, heavy and mellow, to bright sharp.

The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in acidity, whereas wines from cool, rainy years tend to be high in acidity. Acidity in a wine can preserve the wine's freshness and keep the wine lively, but too much acidity, which masks the wines flavors and compresses its texture, is a flaw.

A dry, crisp taste present to some extent in all wines, but ideally in balance with other flavor characteristics. Acidity is essential to the aging process.

The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp - having disproportionately high levels of acidity - or too flat - having disproportionately low levels of acidity.

Have you ever referred to a cup of coffee as "strong"? Most people describe acidic or a smoky flavored coffee that way. Coffee acidity describes a pleasantly sharp, "snappy" and lively quality that is considered a positive attribute. Relative terms used to describe acidity are mellow, soft, flat, dead, delicate, bland, and rough.

The measure of acid in the wine. Not enough and the wine will taste flat. Too much and the wine will taste too tart. A vital term to understand when tasting wines.

The amount of acid in the must, liquor, or finished wine. Insufficient acidity in the must will result in a poor fermentation, a slightly medicinal and flat taste. Too much acid will give the wine an unpleasant bite. Acid is necessary for fermentation, and one-fourth of the initial acid content will be consumed by the yeast during fermentation. Low-acid musts are usually corrected by adding acid blend. An acid testing kit is indispensable in measuring initial acidity.

Natural component in grapes that gives the final wine a snappy refreshing quality. Wines with too little acidity taste dull, flabby and unfocused. Wines with too much acidity can taste aggressively tart.

Stuff that makes wine taste sharp. Also contributes to the bouquet and brilliance. Can have too much or too little.

a natural bite or tartness of wine. When properly balanced by grape sugar, it gives the wine a refreshing and necessary sharpness in taste or smell.

A component of every wine that can lend crispness and enhance flavor.

The presence of natural fruit acids that lend a tart, crisp taste to wine

A gentle pucker found in the body of a good cup of coffee or espresso. A moderate amount of acidity adds balance to the flavor of coffee.

Refers to the level of acid found in wine. Too little acid tends to make a wine bland, while too much can make it vinegary. Acidity is not to be confused with sourness, dryness, or astringency.

A pleasant tartness,or snap similar to that of a fresh apple or a dry white wine. Generally found in coffees grown at higher elevations. A desirable trait.

A basic taste characterized by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

Term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wines volume. For sweet wines it should not be less than 0.70% of the volume.

Describes a tart or sour taste in the mouth when total acidity of the wine is high. "Tart" and "twangy" are two descriptors for acidity.

Acid is present in all grapes, and therefore all wines. It is extremely important (particularly in white wines) in determining structure, shape and lifespan. Good acid levels can make a wine crisp and refreshing, supporting the aftertaste. Acidity also helps preserve a wine. Wines low in acidity are often described as tasting flabby.

(Espresso) A pleasant snap or crispness.  Acidity is a desirable characteristic and has nothing to do with the level of acid – the pH – of the coffee.

Acidity, which is a desirable characteristic in coffee, is the pleasant sharpness which coffee produces around the edges of the tongue and in the back of the mouth. Without acidity, coffee will tend to taste flat and dull.

A desirable flavor, occurring in high-grown coffees that are sharp and pleasing, but not biting. Does not mean bitter or sour.

The quality of tartness, sourness and sharpness.

(Food & Wine) Acidity gives the wine a crisp firm feel in the mouth.

The proper acidity level in a wine gives it a fresh taste. But if the acidity is too high, then the wine will taste sour or tart.

gives a wine backbone

it contributes to the balance of wine by conferring liveliness on the pallet. In excess gives an impression of greenness; when lacking, wines may appear dull.

Sharp crisp taste. An important constituent which contributes flavor and freshness to wine when it is in proper balance. Just as important is the fact that it is the acid that allows wines to stand up to fine-flavored foods.

Natural fruit acids which are essential for zestiness, aroma and longevity.

The characteristic that makes a wine crisp and refreshing. Wine contains different acids including citric, tartaric, lactic. Acidity can be highly pronounced in certain whites (Sauvignon Blanc) or red wines (Barbera).

Indicates quality of tartness, sourness, or sharpness to the taste due to the presence of fruit acids. Acid wines can compliment seafood, for example, the same way a squeeze of lemon does.

An essential element that applies to the citric, malic, tartaric and lactic acids in wine. It is important to balance the wine's flavors.

A taste component produced by existence of tartaric acid in grapes.

Wine grapes have a number of naturally occurring acids, including tartaric, malic and citric. They are what give wines their pleasing refreshing tartness.

Being part of the four basic savours of the sense of taste, acidity is detected on the sides of the tongue.

wines contain acids, which vary in concentration.

All wines contain acids. Acidity is the structure of white wines. Acidity gives to the wine body and taste.

This term has nothing to do with the bitterness or acid taste/feel from too much stomach acid. It is an old cupping term that refers to the degree of flavor in a cup. For example, a coffee you would consider "flat" would be one with a low acidity score. I came up with a different, hopefully more descriptive term a few years ago: see Brightness

Often referred to as “ageing on lees”. Ageing Sur Lie means a wine ages in a barrel together with the yeast to develop complex character and extra smoothness.

Is the tingly mouth sensation felt by the coffee. This can be compared to the sensation felt by champagne vs. a merlot wine. Low acidity Jamaican Blend. High acidity The Real Stuff.

The natural compound that gives wines a tart taste, and is also important for the ageability of fine wines. Acidity is tasted on the sides of the tongue.

Acidity points up to a coffee's flavor and provides liveliness, sparkle, or snap to the drink. It is tasted mainly on the tip of the tongue. The acidity of a coffee may be assessed as lively, moderate, flat or dull. Not to be associated with the genuinely sour taste.

The quantitative capacity of aqueous solutions to react with alkalis.

The presence of acid-type constituents whose concentration is usually defined in terms of neutralization number. The constituents vary in nature and may or may not markedly influence the behavior of the oil. (see neutralization number)

The quantitative capacity of water or a water solution to neutralize an alkali or base. It is usually measured by titration with a standard solution of sodium hydroxide and expressed in terms of its calcium carbonate equivalent. (See mineral acidity, total acidity, carbon dioxide.)

The quantitative capacity of aqueous solutions to react with hydroxyl ions. It is measured by titration with a standard solution of a base to a specified end point. Usually expressed as milligrams per liter of calcium carbonate.

The capacity for neutralizing an alkaline substance.

1.Proportion of strong base (for example sodium hydroxide) that is needed to balance a pH sample. It is used to measure the base neutralising capacity of a water.

The presence of excess hydrogen ions (protons) compared to hydroxide ions. The opposite of alkalinity; low on the pH scale.

The base neutralizing capacity of a water is known as acidity. Acids contribute to corrosiveness, influence chemical reactions, and chemical/biological processes. Acidity is determined using a titrametric or potentiometric method.

The level of concentration of acid in water. Acid will neutralize an alkali or base. It is usually expressed in terms of its calcium carbonate equivalent

A general term applying to substances on the acid side of neutral-principally the degree of acidity (1 - 7 on the Ph scale, 7 being neutral).

Degree of acid found in a given paper substance measured by pH level. From 0 to 7 is classified acid as opposed to 7 to 14, which is classified alkaline.

The ability to neutralize OH- ions. This may be due to mineral acids in the water, and to hydrolysis of some metal ions

The quality, state or degree of being acid. In oils, acidity denotes the presence of acid-type constituents whose concentration is usually defined in terms of neutralization number.

A measure of the capacity of water to neutralize a strong base. In natural water this capacity is usually attributable to the presence of acids such as carbonic, nitric, sulphuric and organic acids or to acid cations like aluminum. See also pH. [Lat. acidus, sour.

A measure of the concentration of hydrogen ions, often on a pH scale from 1 to 14 where 1 is very acidic, 14 is very basic (alkaline) and 7 is neutral.

(exchangeable) The aluminum and hydrogen that can be replaced from an acid soil by an unbuffered salt solution such as KCl or NaCl

The extent to which the pH value of a solution falls below 7. Cf. Alkalinity (BCFT). See Soil, Acid.

In lubricants, acidity denotes the presence of acid-type constituents whose concentration is usually defined in terms of total acid number. The constituents vary in nature and may or may not markedly influence the behavior of the lubricant.

The hydrogen ion activity in the soil solution expressed as a pH value.

All soils vary naturally in their acidity, this affects the crops that you can grow, although most fruit and veg will tolerate a wide range of soil acidity there are certain plants that require or prefer either acid or alkaline conditions. If you'd like to know what pH (acidity level) your soil is you can test it using a kit which should be available at your local nursery

A measure of how acid a solution may be. A solution with a pH of less than 7.0 is considered acidic.

Represents the amount of free carbon dioxide mineral acids and salts which hydrolise to give hydrogen ions in water. pH is the measure of hydrogen ions concentration.

Degree of acid found in a given paper measured by the pH factor. pH is measured from 0 to 14, with 7 representing neutral between acid and alkaline. From 0 to 7 is considered acid as opposed to 7 to 14 which is alkaline.

The activity of hydrogen ions in a solution. It is measured and expressed as a pH value.

a measure of the capacity of a solution to neutralize bases

Defined as the amount of alkali e.g. as millilitres of 0.1N sodium hydroxide which is needed to neutralise the titratable acids in 10g of starch product under defined conditions.

Represents the amount of free carbon dioxide, mineral acids, and salts (especially sulfates or iron and aluminum) which hydrolyze to give hydrogen ions in water; is reported as milliequivalents per liter of acid, or ppm acidity as calcium carbonate, or pH, the measure of hydrogen ion concentration.

a characteristic that can make water corrosive and unpleasant; acidity must generally be corrected with neutralization

The quantitative capacity of a water or solution to neutralize an alkali. Acidity is usually measured by titration with a standard solution of sodium hydroxide and expressed in ppm or mg/L of calcium carbonate equivalent.

The state of being acidic (corrosive), as opposed to being basic; measuring below neutral 7.0 on the pH scale.

Definition: The quantitative capacity of water to neutralize a base, expressed in ppm or mg/L calcium carbonate equivalent. The number of hydrogen atoms that are present determines this. It is usually measured by titration with a standard solution of sodium hydroxide.

The state of a substance that contains acid. Paper become acidic from the ingredients used in its manufacture, from the environment or both.