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Acrid describes an overly-acidic wine that is distasteful and harsh in the mouth. It can also be referred to as *sharp*.
Acridity is also commonly the result of an overdose of sulphur dioxide. At low levels, sulphur dioxide help maintain the freshness of a wine; however, a overzealous or inexperienced winemaker can ruin a wine by throwing in too many of these additives in an attempt to preserve the color and reduce oxidation of his wine.
Additionally, the combination of sulphur dioxide with oxygen and acetic acid can transform alcohol into acetic acid, leaving the wine tasting of vinegar and most definitely acrid.
Acridity is most typically associated with an inexpensive bottle of red wine.
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