The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. This seminar features professor Dr. Ron Runnebaum of UC Davis who will deliver an overview of the essential acids in grapes and wine and how these impact the quality and style of wine.