Acid in wines

[Fly*guy]

Can someone lead me to a reliable www page that can talk me through the reason for watching the acid level in wines and its significants. I don't mean to seem </font>ignorant on the subject... it happens that I am</font> on this one

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I know that acid exists in all fruits and veggies, but I want to understand it completely before I take on scratch wines this summer. So far I have kits which are already balanced, (or so I'm told), so i haven't concerned myself over it yet. But this summer when local fruits get easy to aquire I want to no what to have on hand and what to do about the results I get. I'm looking for info that tells me what readings to have before I start fermentation and after and anywhere else I need to watch the acid levels.
Guadet.... I understand from some of the other posts that you make all of your wines from scratch, my apologizes if this is incorrect, can you help me on this one?

 

[Tom]

well you can start here
http://www.wineperspective.com/the_acidity_of_wine.htm
and
http://www.winespectatorschool.com/wineschool/files/pdfs/tastingtutorial/TastingGuide.pdf

 

[vcasey]

Acids will give wines a crisper less flabby taste. For more on this by someone who can give you more in depth information I highly recommend you visit Jack Keller's web site. This will take you to his information on acids in wine http://winemaking.jackkeller.net/acid.asp and this is his homepage http://winemaking.jackkeller.net/. I hope this helps.
VPC

 

[Wade E]

I dont know of any pages for this but can tell you that a very high or very low acid wine will be unstable for cellaring and either taste flat with not enough or very tart with too much acid.

 

[Fly*guy]

Thanx folks