{"id":20628,"date":"2022-09-10T10:29:00","date_gmt":"2022-09-10T08:29:00","guid":{"rendered":"https:\/\/www.rimontgowineries.com\/blog\/?p=20628"},"modified":"2023-03-20T19:29:04","modified_gmt":"2023-03-20T18:29:04","slug":"lacidite-de-vins","status":"publish","type":"post","link":"https:\/\/www.rimontgowineries.com\/blog\/fr\/lacidite-de-vins\/","title":{"rendered":"L’acidit\u00e9 de vins"},"content":{"rendered":"

L’acidit\u00e9<\/strong> est l’une des pi\u00e8ces ma\u00eetresses d’un bon vin, non seulement dans les vins effervescents et blancs, m\u00eame si elle est peut-\u00eatre plus identifiable dans ceux-ci, mais aussi dans les rouges, car sans elle, de nombreux vins d\u00e9clinent jusqu’\u00e0 devenir plats, sans \u00e9tincelle ni \u00e9motion. Cette nuance importante passe g\u00e9n\u00e9ralement inaper\u00e7ue, il convient donc de rappeler que la sensation de fra\u00eecheur de ce que nous buvons, et qui nous encourage \u00e0 continuer \u00e0 le faire, provient pr\u00e9cis\u00e9ment de ce facteur important.<\/p>\n

De par la nature m\u00eame du raisin, l’acidit\u00e9 est inexorablement li\u00e9e au vin<\/strong>, la pulpe des grains \u00e9tant une source notable d’acides. L’acidit\u00e9 remplit plusieurs fonctions, d’une part, elle conf\u00e8re aux vins la fra\u00eecheur<\/strong> pr\u00e9cit\u00e9e, leur apportant \u00e9galement l’\u00e9quilibre<\/strong>, d’autre part, elle les pr\u00e9serve au niveau bact\u00e9rien et, enfin, elle facilite leur long\u00e9vit\u00e9.<\/p>\n

Les acides que l’on peut principalement trouver sont : tartrique<\/strong>, lactique<\/strong>, malique<\/strong> et citrique<\/strong>. L’acidit\u00e9 d\u00e9pend de plusieurs facteurs : le c\u00e9page, le mode de vinification et le climat.<\/p>\n

Par exemple, le Riesling, l’Albari\u00f1o, le Chardonnay, le Gr\u00fcner Veltliner, le Chenin Blanc et le Sauvignon Blanc sont des c\u00e9pages riches en acides, tout comme le Pinot Noir, le Cai\u00f1o et le Nebbiolo dans les rouges.<\/p>\n

L’acidit\u00e9 peut \u00e9galement \u00eatre r\u00e9gul\u00e9e lors de la vinification, aussi bien au moment des vendanges (les vendanges pr\u00e9coces la favorisent) que lors de la vinification (rafles, peaux et p\u00e9pins sont \u00e9galement source d’acidit\u00e9). Bien s\u00fbr, cela peut \u00eatre r\u00e9alis\u00e9 artificiellement, en ajoutant des acides manuellement, au choix du vigneron, jusqu’\u00e0 ce que le pH souhait\u00e9 soit atteint. Inutile de dire que ce n’est pas le cas de la philosophie du terroir que j’ai r\u00e9guli\u00e8rement tendance \u00e0 r\u00e9it\u00e9rer.<\/p>\n

Climatologiquement, les zones froides favorisent l’acidit\u00e9. Ainsi, la Champagne, le Chablis ou la Moselle, par exemple, facilitent l’acidit\u00e9 du vin, tandis que les r\u00e9gions chaudes, comme la M\u00e9diterran\u00e9e, donnent naissance \u00e0 des vins moins acidul\u00e9s.<\/p>\n

Or, l’acidit\u00e9 d’un vin est donn\u00e9e par la somme de tous ces param\u00e8tres<\/strong>, puisqu’ils apportent tous leur importance pour que le vin ait la fra\u00eecheur n\u00e9cessaire \u00e0 sa d\u00e9gustation. J’appr\u00e9cie particuli\u00e8rement l’acidit\u00e9 dans tous les types de vins, mais c’est peut-\u00eatre dans les vins doux que je trouve le point d’\u00e9quilibre parfait, car un vin doux sans acidit\u00e9 peut \u00eatre excessivement lourd, mais avec la bonne acidit\u00e9, le vin peut \u00eatre splendide. Le contraste de l’explosion sucr\u00e9e avec la pointe acide est sublime.<\/p>\n","protected":false},"excerpt":{"rendered":"

Au niveau des vins, l’acidit\u00e9 est l’une des principales composantes. Les vins sont naturellement acides, et dans cet article, nous voulons que vous en compreniez un peu plus sur l’acidit\u00e9.<\/p>\n","protected":false},"author":2,"featured_media":20624,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3096],"tags":[],"yoast_head":"\nL'acidit\u00e9 des vins | Rimontg\u00f3 Wineries<\/title>\n<meta name=\"description\" content=\"L'acidit\u00e9 est l'un des composants principaux des vins et, en plus de remplir plusieurs fonctions, elle est l'une des saveurs de base.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rimontgowineries.com\/blog\/fr\/lacidite-de-vins\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" 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