The majority acids in the grape are tartaric, L-malic, which represent about 90% of the total, and citric acid. In addition, during the fermentation process, other acids such as L-lactic, succinic or acetic appear that also contribute to total acidity. The total content of acids is important because it gives the wine its organoleptic characteristics, resulting in harsh wines when it is excessively high or flat, when it is too low. In addition, the total content of acids has relevance in terms of the conservation of wine, inhibiting the development of microorganisms.