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Fixed Acids

Those acids occurring naturally in the grape or fruit base, those added by the vintner, and those acids created during fermentation which are stable -- fixed. In grapes and grape wine, the major fixed acid is tartaric, followed by malic, then citric, succinic, and lactic, although the latter three are not necessarily listed in the order of their prominence in the finished wine as they can vary greatly. Succinic, for example, is usually more naturally prominent in grape wines than citric.

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