Okay, I'm back after A LOT of additional research.
You guys are going to HATE to hear this....
I think we need to think of all these different acids as flavorings that we NEED to add to our e-juices. They are all being used as preservatives and to help control the stability and chemical reactions of our e-juice. That is exactly why they are used throughout the entire food and beverage industry. Just try and find a food or beverage inside the largest grocery store you know of that doesn't use at least one of these ingredients, I bet it can't be done. (Unless they are using some form of salt.)
They are ALL some form and ratio of sour and tart. They are ALL used to lower the PH level in foods and beverages to make them acidic which stops bacteria from forming and growing and which also slows chemical reactions.
I have been all over the internet researching this, but as usual, Wikipedia puts it in layman's terms we can all understand. I am posting this short paragraph from Wikipedia that briefly sums up the different acid contents in wine and their resulting influence on flavor.
Here it is:
The acidity in wine is an important component in the quality and taste of the wine. It adds a sharpness to the flavors and is detected most readily by a prickling sensation on the sides of the tongue and a mouth watering after taste. Of particular importance is the balance of acidity versus the sweetness of the wine (the left over residual sugar) and the more bitter components of the wine (most notably tannins but also includes other phenolics). A wine with too much acidity will taste excessive sour and sharp. A wine with too little acidity will taste flabby, flat and with less defined flavors.
Here is a list with my findings of what these acids do or taste like:
Tartaric Acid:
The main acid in wine. Maintains the color and chemical stability in wine. It is twice as sour as citric acid.
Malic Acid:
This is the sour taste found in most fruits. It is found in high concentrations in green apples. It is known for its extreme tartness in candies. Extreme candies using this (Think high powered tart or sour.) are sometimes labeled "May cause mouth sores if consumed in large quantity." Malic acid is like citric acid on steroids! It is sometimes combined with citric acid.
Citric Acid:
Mild sour taste. This is the mildest of these acids. Is used as lemon or lime juice in recipes.
Vinegar:
The sour taste is from from the acetic acid that it contains. Vinegar has been used to add sour taste and to preserve food for a couple of thousand years. It is a mild acid like lemon juice. It can be used as a direct replacement for lemon juice in recipes.
Each of these acids will impart its own flavor and degree of sour/tartness to our juices. I'm thinking we should probably use lemon juice and malic acid for fruit flavored juices and tartaric acid and vinegar for other flavors. But I really don't know! What are your thoughts?
A couple of asides...
I think using one of the juice vendors sweet and sour additives is kind of like using Mrs. Dash's seasoning when you cook. Sure it tastes good, but what is really in it? Don't you what to be able to understand and control all the flavors in your juices? Well...Okay, we'll give you a pass because you are just starting to learn.
I've put the caramel color on the back burner. Right now I'm thinking it would be really great if you wanted to color a juice with it, but as far as flavoring something with it, you would need to use too much. I don't know though, I'm sure I'll be re-visiting the Caramel Color issue at some point.
I'm so glad to hear about everyone's success in using the lemon juice and vinegar! Now let's all remember to tell the noobs about it when they start those threads, "I'm new to DIY so what flavors should I buy?"
Geez, I wish somebody would have clued me in a bit when I first started DIY!
Well...What do ya'll think? (Hey I'm allowed to say that now. I've been living in the south for almost 4 years now!)
Pete
You guys are going to HATE to hear this....
I think we need to think of all these different acids as flavorings that we NEED to add to our e-juices. They are all being used as preservatives and to help control the stability and chemical reactions of our e-juice. That is exactly why they are used throughout the entire food and beverage industry. Just try and find a food or beverage inside the largest grocery store you know of that doesn't use at least one of these ingredients, I bet it can't be done. (Unless they are using some form of salt.)
They are ALL some form and ratio of sour and tart. They are ALL used to lower the PH level in foods and beverages to make them acidic which stops bacteria from forming and growing and which also slows chemical reactions.
I have been all over the internet researching this, but as usual, Wikipedia puts it in layman's terms we can all understand. I am posting this short paragraph from Wikipedia that briefly sums up the different acid contents in wine and their resulting influence on flavor.
Here it is:
The acidity in wine is an important component in the quality and taste of the wine. It adds a sharpness to the flavors and is detected most readily by a prickling sensation on the sides of the tongue and a mouth watering after taste. Of particular importance is the balance of acidity versus the sweetness of the wine (the left over residual sugar) and the more bitter components of the wine (most notably tannins but also includes other phenolics). A wine with too much acidity will taste excessive sour and sharp. A wine with too little acidity will taste flabby, flat and with less defined flavors.
Here is a list with my findings of what these acids do or taste like:
Tartaric Acid:
The main acid in wine. Maintains the color and chemical stability in wine. It is twice as sour as citric acid.
Malic Acid:
This is the sour taste found in most fruits. It is found in high concentrations in green apples. It is known for its extreme tartness in candies. Extreme candies using this (Think high powered tart or sour.) are sometimes labeled "May cause mouth sores if consumed in large quantity." Malic acid is like citric acid on steroids! It is sometimes combined with citric acid.
Citric Acid:
Mild sour taste. This is the mildest of these acids. Is used as lemon or lime juice in recipes.
Vinegar:
The sour taste is from from the acetic acid that it contains. Vinegar has been used to add sour taste and to preserve food for a couple of thousand years. It is a mild acid like lemon juice. It can be used as a direct replacement for lemon juice in recipes.
Each of these acids will impart its own flavor and degree of sour/tartness to our juices. I'm thinking we should probably use lemon juice and malic acid for fruit flavored juices and tartaric acid and vinegar for other flavors. But I really don't know! What are your thoughts?
A couple of asides...
I think using one of the juice vendors sweet and sour additives is kind of like using Mrs. Dash's seasoning when you cook. Sure it tastes good, but what is really in it? Don't you what to be able to understand and control all the flavors in your juices? Well...Okay, we'll give you a pass because you are just starting to learn.
I've put the caramel color on the back burner. Right now I'm thinking it would be really great if you wanted to color a juice with it, but as far as flavoring something with it, you would need to use too much. I don't know though, I'm sure I'll be re-visiting the Caramel Color issue at some point.
I'm so glad to hear about everyone's success in using the lemon juice and vinegar! Now let's all remember to tell the noobs about it when they start those threads, "I'm new to DIY so what flavors should I buy?"
Geez, I wish somebody would have clued me in a bit when I first started DIY!Well...What do ya'll think? (Hey I'm allowed to say that now. I've been living in the south for almost 4 years now!)
Pete
