acidity describes the concentration of acid (a compound with the ability to donate a hydrogen ion, or proton, to another) present in a liquid, expressed as a pH value or as a percentage of the total solution. A liquid with a pH lower than 7 is usually referred to as “acidic,” with acidity increasing as the pH drops.
Beyond such chemical considerations, acidity holds an exalted position in alcohol beverages; it provides flavor, texture, and even structure. Acidity brings sourness to the collection of flavors and balances the sweetness inherent in most cocktails. Many tasters report that acidity tends to give a sense of “sharpness” to textures as well. In cocktails, acidity may come from fruits (most notably from citrus, including lemon and lime) that may provide citric, malic, and other acids; other modifiers such as vinegar, which gives a boost of acetic acid; or dairy products with lush, sour lactic acid. See shrub. Even spirits themselves may provide acidity, which plays a strong role, possibly providing stability and even longevity to fruit flavors and aromas.
See also acids; citrus; and pH.
American Chemical Society. https://www.acs.org (accessed January 8, 2021).
By: Doug Frost