For Acidity we have terms and definitions in 13 topics. The topics are Agriculture, Alternative Health, Boiler, Car Care, Champagne, Coffee, Food Industry, Import Cars, Paper, Plumbing, Sanitation, Wine and Wine Tasting.

Acidity (Agriculture)

Quality of being sour; degree of sourness; having a pH of less than 7.

Acidity (Alternative Health)

increase in the acid content of stomach; a sign of indigestion

Acidity (Boiler)

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

Acidity (Car Care)

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.

Acidity (Champagne)

The sour or tart taste in wine and other food. The primary natural acid in grapes and wine is Tartaric acid; the second most abundant is Malic acid. Sometimes referred to as the "backbone" of a wine, acidity contributes to a wine's aging ability. The sour taste of acidity in wine is often pleasantly counterbalanced by sweetness (from sugar or alcohol). Sparkling wines usually contain higher acidities than white still wines, which themselves usually contain higher acidities than red still wines. It is the acidity which gives fine sparkling wines their crispness.

Acidity (Coffee)

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. You may not run into the terms acidity or acidy in your local coffee seller's signs and brochures. 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. In brochures you may find the aftertaste that I call winey described with other terms; fruity is a favorite. Fruit connotes sweetness, however; I find the better analogy is to the sharpness of a dry wine, hence my preference for the term winey. The main challenge is to recognize the sensation, however; once you do that, you can call it anything you like.

Acidity (Food Industry)

The acidity is the number of free hydrogen ions available. In food acids cause a sour taste. Basically the more sour the food the greater the acidity. Acidity is measured by pH. The lower the pH the higher the acidity.
See pH.

Acidity (Import Cars)

The presence of acid-type chemicals that are identified by the acid number. Acidity within some environments, such as the crankcase of an engine, causes corrosion, sludge and varnish to increase.

Acidity (Paper)

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.

Acidity (Plumbing)

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

Acidity (Sanitation)

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 of calcium carbonate per liter.

Acidity (Wine)

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.

Acidity (Wine Tasting)

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.

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