Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The state, quality, or degree of being acid.
- noun Hyperacidity.
from The Century Dictionary.
- noun The quality of being acid or sour; sourness; tartness; sharpness to the taste.
from the GNU version of the Collaborative International Dictionary of English.
- noun The quality of being sour; sourness; tartness; sharpness to the taste.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun The
quality or state of being acid - noun The quality of
sour ;sourness ;tartness ;sharpness to the taste, as in the acidity of lemon juice. - noun pathology Excessive acid quality, as in
gastric secretions .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun the taste experience when something acidic is taken into the mouth
- noun pH values below 7
- noun the property of being acidic
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Taste again when the acidity is at a level you like.
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No doubt it’s true that the oceans increase in acidity is all made up, too.
Ocean Acidification: Another Carbon Challenge | Heretical Ideas Magazine 2008
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The acidity is bright, almost brash, and the finish is medium-long and dry.
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Someone once said that the first requirement of any great vintage is that it be low in acidity, but my experience has been completely contrary to this assertion, and I strongly believe that the greatest vintages one sees down through the ages are those that are on the high side in terms of acidity and coupled with ripe, but not overripe fruit.
Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman | Dr Vino's wine blog 2009
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The acidity is bright, almost brash, and the finish is medium-long and dry.
Long Island Wine 2009
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One wine might be big and rich, perhaps even blowsy, while another is high in acidity with a decidedly minerally edge.
Ch Lettie Teague 2010
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It is not unfair to criticize CA wine for all kinds of things, and going after Chardonnay for being overoaked, overripe, low in acidity is by now a path that has been trod by virtually everyone at some time.
American Chardonnay: “simple, sweet, alcoholic and false” | Dr Vino's wine blog 2009
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With CA bubblies now high in acidity and minerality, because of where they are grown, the differences at the non-vintage level seem to favor CA by a wide margin when price is factored in.
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Lemon's acidity is what some people like but not me.
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I mean, you say acidity is especially undervalued as a general flavor booster.
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