They add it to the grape juice before fermentation.

Tartaric acid helps winemakers in warmer regions balance out grapes that have spent too long on the vine. Wines from colder regions tend to make more acidic wines since the growing season is shorter. The longer a grape stays on the vine, the more sugars it develops. Unripe grapes have more acid than ripe ones. The level of acid in wine depends on several factors. Rich, fatty foods that contain lots of olive oil, butter, or even avocado pair well with tannic wines. Tannins are one of the reasons wine and cheese are such a classic combination. Fat softens tannins so that they do not overwhelm your palate. To combat the dry feeling of tannins, you need fat. They are essential for aging wine because they attach to oxygen compounds and keep them from oxidizing. Tannins are naturally occurring in wine and are a natural antioxidant. Italy is known for producing some of the most tannic wines in the world, including Nebbiolo, Sangiovese, and Montepulciano. Different grape varietals produce distinct levels of tannins. Red wine contains more tannins than either white or rose wines. When red wine is fermenting, the skins, seeds, and stems create tannins in the wine. In most whites and rosés, the process would eliminate acidity and freshness. Malolactic fermentation is mostly reserved for red wine, although some whites like Chardonnay and Viognier also undergo this process. The second fermentation, called malolactic fermentation, helps soften harsh wines and gives them more complexity. First, the skins and liquid are separated, which causes the strong-tasting malic acid to turn into a more mild lactic acid. Occasionally, wines go through a second fermentation process. This first stage of fermentation is called alcoholic fermentation. The yeast from the skins converts the natural sugars from the grapes into alcohol while the skin contact itself adds flavor, texture, and body. Aging the wines on the skins is the reason. You may have heard that white wine tends to have more sugar than red wine. As red wine ferments, the skins impart characteristics such as added tannins and acidity. The main difference between red and white wine is that red wine ages on the skins, while white wines are pressed before fermentation to remove them. While the process itself seems simple, creating a truly exceptional one is another matter entirely. It consists of growing grapes, harvesting, fermenting, bottling, and aging. The process of making red wine is not a complicated one. How do you talk about red wine? How is it made, and how should it smell and taste? To know everything about red wine would take a lifetime, but the basics are simple enough for anyone to master. When learning about wine, you only need a few familiar faces and reference points to keep you from feeling lost and overwhelmed. All you needed was a friendly face and something you recognized. Suddenly, you realize that the world is not strange at all. But then you spot something familiar, a mother laughing with her child or a group of teenagers gossiping on the street corner. All of the signs are in another language, and the people seem strange and foreign. If you have ever traveled to a foreign country, you may remember looking around and thinking that nothing seems familiar. Even walking into a wine shop can be intimidating. Wine is a complicated subject to understand, especially for those who are learning.

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