Acidity

Perceptions of tartness or sourness on the palate, resulting from acids, commonly citric, malic, tartaric, gluconic or lactic acids, derived from honey, fruit or other ingredients in mead. May also describe volatile acidity (VA), a flaw at higher concentrations, emanating from acetic acid, familiar as the acid in vinegar. Acidity in mead is measured by titratable acidity or by the pH scale.