Grapes contain several acids, contributing to their characteristic tartness. The primary acids found in grapes are tartaric acid and malic acid. Tartaric acid is particularly important for the acidic flavor and pH balance in grape juice and wine. Citric acid is also present, though in smaller amounts.
Key Acids in Grapes:
- Tartaric Acid: This is the most abundant acid in most grapes, responsible for much of their tartness and contributing significantly to the pH of grape juice and wine. It's also the acid that can be toxic to dogs. (Source: Reddit discussion on grapes and dogs, Wikipedia's entry on Acids in wine, and other various sources)
- Malic Acid: This acid also contributes to the sourness of grapes, though usually in lesser amounts than tartaric acid. (Source: Wikipedia's entry on Acids in wine, and various scientific studies on grape composition)
- Citric Acid: Found in smaller quantities compared to tartaric and malic acids, citric acid nonetheless adds to the overall acidity profile. (Source: Wikipedia's entry on Acids in wine)
The relative proportions of these acids can vary depending on the grape variety, growing conditions, and ripeness level. Other organic acids may be present in trace amounts. (Source: Iowa State University Extension's document on the Composition of Grapes)
