{"id":20887,"date":"2022-09-16T18:42:09","date_gmt":"2022-09-16T16:42:09","guid":{"rendered":"https:\/\/www.rimontgowineries.com\/blog\/?p=20887"},"modified":"2023-03-08T14:28:27","modified_gmt":"2023-03-08T13:28:27","slug":"a-acidez-dos-vinhos","status":"publish","type":"post","link":"https:\/\/www.rimontgowineries.com\/blog\/pt\/a-acidez-dos-vinhos\/","title":{"rendered":"A acidez dos vinhos"},"content":{"rendered":"<p>A <strong>acidez<\/strong> \u00e9 um dos elementos chave de um bom vinho, n\u00e3o s\u00f3 em vinhos espumantes e brancos, embora talvez seja mais identific\u00e1vel neste \u00faltimo, mas tamb\u00e9m em tintos, porque sem ela, muitos vinhos tornam-se planos, sem brilho e sem emo\u00e7\u00e3o. Esta importante nuance passa muitas vezes despercebida, pelo que vale a pena lembrar que a sensa\u00e7\u00e3o de frescura do que estamos a beber, e que nos incentiva a continuar a beber, prov\u00e9m precisamente deste importante factor.<\/p>\n<p>Pela pr\u00f3pria natureza da uva, <strong>a acidez est\u00e1 inextricavelmente ligada ao vinho<\/strong>, uma vez que a polpa dos bagos \u00e9 uma fonte not\u00e1vel de \u00e1cido. Cumpre v\u00e1rias fun\u00e7\u00f5es: por um lado, d\u00e1 aos vinhos a referida <strong>frescura<\/strong> e <strong>equil\u00edbrio<\/strong>, por outro, preserva-os das bact\u00e9rias e, finalmente, facilita a sua longevidade.<\/p>\n<p>Os principais \u00e1cidos que podemos encontrar s\u00e3o: <strong>tart\u00e1rico<\/strong>, <strong>l\u00e1ctico<\/strong>, <strong>m\u00e1lico<\/strong> e <strong>c\u00edtrico<\/strong>. A acidez depende de v\u00e1rios factores: a casta, o m\u00e9todo de vinifica\u00e7\u00e3o e o clima.<\/p>\n<p><em>Riesling<\/em>, Albari\u00f1o, <em>Chardonnay<\/em>, <em>Gr\u00fcner Veltliner<\/em>, <em>Chenin Blanc<\/em> e <em>Sauvignon Blanc<\/em> s\u00e3o ricos em acidez, tal como <em>Pinot Noir<\/em>, <em>Cai\u00f1o<\/em> e <em>Nebbiolo<\/em> em tintos.<\/p>\n<p>A acidez tamb\u00e9m pode ser regulada durante a vinifica\u00e7\u00e3o, tanto no momento da colheita (as vindimas precoces favorecem-na) como durante a vinifica\u00e7\u00e3o (caules, peles e grainhas s\u00e3o tamb\u00e9m uma fonte de acidez). Naturalmente, a acidez pode ser obtida artificialmente, adicionando \u00e1cidos \u00e0 m\u00e3o, como o en\u00f3logo deseja, at\u00e9 que o pH desejado seja alcan\u00e7ado. Escusado ser\u00e1 dizer que este n\u00e3o \u00e9 o caso da filosofia terroir que tenho tend\u00eancia a reiterar regularmente.<\/p>\n<p>Climatologicamente, as zonas frias favorecem a acidez. Assim, o Champagne, Chablis, ou Moselle, como exemplo, facilitam a acidez no vinho, enquanto que as zonas quentes, como o Mediterr\u00e2neo, d\u00e3o origem a vinhos com menor acidez.<\/p>\n<p>No entanto, <strong>a acidez de um vinho \u00e9 dada pela soma de todos estes par\u00e2metros<\/strong>, uma vez que todos eles desempenham um papel importante para dar ao vinho a frescura necess\u00e1ria para o seu gozo. Aprecio particularmente a acidez em todos os tipos de vinhos, mas talvez seja nos vinhos doces que encontro o equil\u00edbrio perfeito, pois um vinho doce sem acidez pode tornar-se excessivamente pesado, mas com a acidez certa, o vinho pode ser espl\u00eandido. O contraste entre a doce explos\u00e3o e a acidez \u00e9 sublime.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quando se trata de vinho, a acidez \u00e9 um dos principais componentes. Os vinhos s\u00e3o, por natureza, \u00e1cidos e, neste artigo, queremos que compreenda um pouco mais sobre a acidez. <\/p>\n","protected":false},"author":2,"featured_media":20848,"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":[3181],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A acidez dos vinhos | Rimontg\u00f3 Wineries<\/title>\n<meta name=\"description\" content=\"A acidez \u00e9 um dos principais componentes dos vinhos e, para al\u00e9m de cumprir v\u00e1rias fun\u00e7\u00f5es, \u00e9 um dos sabores b\u00e1sicos.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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