Sourness, acids and

Sadly, Priestley missed the significance of his discovery. From knowledge of Priestley s findings, Antoin-Laurent Lavoisier realised the theoretical importance of them the gas that he had found that reacted with carbon in food to form a weak acid (carbonic acid) was Priestley s gas. He called the new air oxygen , from the Greek words oxys (sour, acidic) and genous (origin, descent). 

The characterisation of a fruit type or variety will be reflected in the flavour profile of its volatile components. Analytical techniques can produce an accurate peak profile using gas chromatography, but in simpler terms the sensory receptors of most individuals can quickly differentiate between fruit varieties. We have four basic taste senses, sometimes described as sweet, sour, acid and bitter, and these are identified by taste receptors situated mainly on the tongue. The key component of flavour differentiation, so-called top-notes and the like, is detected not so much by taste as by aroma in the nasal cavity. Thus, during the process of eating and drinking, the release of aroma volatiles can be identified and an assessment of their value arrived at. 

The citrus flavor in wine is due to citric acid, the same acid found in lemons, limes, and oranges. An apple flavor is found in wines that contain malic acid. The buttery flavor, often desired in chardonnays, is due to lactic acid. The buttery flavor is often enhanced by using a strain of bacteria that converts the grape s malic acid into lactic acid, a process called malolactic fermentation. Wines also contain tartaric acid, a particularly sour acid, and acetic acid, the acid in vinegar. Too much acetic acid is considered a serious fardt in most wines. 

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