Perception of Acidity in Wine Over Time

[Wes_Barton]

And by the way, how come the acidity remains at the same level every year? In Mosel the TA of a Riesling can be almost doubled/halved even in consecutive vintages. Only if you adjust for the acidity and check it out that makes sense, otherwise you can never trust fully what the plants give you.

As with most fruit wines, the sugars and acids are well below the desired level, so you add to a set point. Sugar for the desired ABV and tartaric for acidity.