A natural component of wine; responsible for the zesty, refreshing qualities of some, acidity also helps wine to age. Wines with the proper amount of acid relative to their ALCOHOL content are vibrant and lively to drink. Wines with little acid relative to alcohol are the opposite: FLAT and blowsy. Wines with excess acid taste sharp and biting. There are multiple acids in wine, the three most important of which—tartaric, malic, and citric—all come from the grapes. Other acids may be produced during FERMENTATION.