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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">咖啡的酸味是由很多有機酸所構成的：蟻酸、醋酸、乳酸、草酸、琥珀酸、蘋果酸、酒石酸、檸檬酸、奎寧酸...等。</span></span></p>
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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">酸味成分在烘焙初期會增加至高點，後隨烘焙時間而降低。</span></span></p>
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	<span style="font-size: 16px;"><span style="font-family: 新細明體;">酸味物質大多很容易溶於水，一般以烘焙來控制。</span></span></p>
