Describes the amount of acid in a substance. An acid is a chemical that gives off hydrogen ions in water and forms salts by combining with certain metals. Acidity is measured on a scale called the pH [..]

A chemical property of an aqueous system that implies that there are more hydrogen ions (H+) in the system, or a potential to produce more hydrogen ions, than there are hydroxyl ions (OH-), or potenti [..]

Refers to the density of hydrogen ions in a given solution.

A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.

Identified as the crisp, sharp character in a wine. The acidity of a balanced dry table wine is in the range of 0.6 percent to 0.75 percent of the wine's volume.

1610s, from French acidité (26c.) or directly from Latin aciditatem (nominative aciditas), noun of quality from Latin acidus (see acid (adj.)).

There are numerous types of acids that are found in all wines. They include citric, tartaric, malic, and lactic. Wine from hot climates, and or hot vintages tend to be lower in acidity. Wines from coo [..]

Having a pH of less than 7.

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 [..]

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 (pop)

 the liveliness and crispness in wine that activates our salivary glands

The quantitative capacity of water to neutralize a base, expressed in ppm or mg/L calcium carbonate equivalent. The number of hydrogen atoms that are present determines this. It is usually measured by titration with a standard solution of sodium hydroxide.

The degree of sourness of a usually water soluble substance. Acidity is measured in pH, with 7 being neutral and 2 being a strong acid.

The quantitative capacity of water to neutralize a base, expressed in ppm or mg/L calcium carbonate equivalent. The number of hydrogen

(n) the property of being acidic(n) the taste experience when something acidic is taken into the mouth(n) pH values below 7

The concentration of H+ ions in a solution, measured as pH.

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. Reported as milliequivalents per liter of acid, or ppm acidity as calcium carbonate, or PH (the measure of hydrogen ion concentration).

In water: the excess of hydrogen ions (H+) over hydroxide ions (OH-) that occurs where the pH is less than 7.

(1) Of a compound: For Brønsted acids it means the tendency of a compound to act as a hydron donor. It can be quantitatively expressed by the acid dissociation constant of the compound in water or some other specified medium. For Lewis acids it relates to the association constants of Lewis adducts and -adducts

the quantitative capacity of aqueous solutions to react with hydroxyl ions. It is measured by titration with a standard solution of base to a specified end point.

The base neutralizing capacity of a water is known as acidity. Acids contribute to corrosiveness, influence chemical reactions, and chemical/biological processes. Acidity is determined using a titrametric or potentiometric method.  

Piquant:

Refers to the amount of acid in a substance. An acid is a chemical that gives off hydrogen ions in water and forms salts by combining with certain metals.

The amount of acidity (sourness) in the milk. Acidity is an important element in cheesemaking and it is produced by cheese starter bacteria.

In cheese, a tart flavor caused by lactic acid. The byproduct of lactose fermentation, lactic acid also helps preserve cheese. All cheeses are tart, each in their own way, except for some fresh, unripened Hispanic-style cheeses.

The capacity of water or wastewater to neutralize bases. Acidity is expressed in milligrams per liter of equivalent calcium carbonate. Acidity is not the same as pH because water does not have to be s [..]

The capacity for neutralizing an alkaline substance.

This is the quantitative capacity of a water or water solution to neutralize an alkali or base. It is usually measured by titration with a standard solution of sodium hydroxide, and expressed in ppm or mg/L of its calcium carbonate equivalent.

The state of being acidic (low pH) as opposed to being basic (high pH); measuring below neutral 7.0 on the pH scale. Aggressive Water

<chemistry> The quality of being acid or sour, containing acid (hydrogen ions). Origin: L. Aciditas (18 Nov 1997)

The quantitative capacity of aqueous solutions to react with alkalis.

The amount or degree to which a substance is an acid.

the strength (concentration of hydrogen [H+] ions) of an acidic substance; measured as pH.

the quality in wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp, having dispro [..]

in wines, natural acids that appear.

Specific to oil analysis, acidity denotes the presence of weakly and strongly acidic materials whose total concentration is usually defined in terms of the TAN (Total Acid Number).

The pH of an oil, which may or may not influence the behavior of the oil, depending on the exact mechanism of by which the pH is achieved.

The ability of a water solution to neutralize an alkali or base.

One of the essential elements in both grapes and finished wines. Acidity is necessary to keep any wine fresh. Ironically, acidity is perhaps most important in sweet wines, where it prevents then from [..]

The term which refers to the total content of acid in the wine. Acids in a wine include citric, lactic, malic and tartaric.

Represents the amount of free carbon dioxide, mineral acids, and salts (especially sulfates of iron and aluminum) which hydrolyze to give hydrogen ions in the water. The acidity is reported as millie [..]

The quality or state of being acid The quality of sour; sourness; tartness; sharpness to the taste, as in the acidity of lemon juice. ''Empty stomachs lead to acidity and leave a sour taste in t [..]

The quantitative capacity of a water, or water solution, to neutralise an alkali or base. It is usually measured by titration with a standard solution of sodium hydroxide, and expressed in terms of it [..]