This is a common question, and the usual answer by cuppers and other taste mavens is that the person asking lacks experience. I've given this answer many times before; but now I believe it is wrong. Instead, I think us mavens are using a taste theory that is about as accurate as phlogiston.

Suppose you taste a 4.5pH solution of citric acid (lemon juice) and tartaric acid (white grape juice). Can you tell them apart? Obviously. The tingly, effervescent feel in both is a the acidity. The actual taste, slightly cutting for the citric, slightly astringent for the tartaric, are bitter flavors.

There is only one acidity receptor and it responds to simple H+ ions, nothing else. This registers as a tingly feeling, nothing more. There is only one salt receptor, responding to negative ions, giving a salt taste, and nothing else. There is on sweet receptor, which is more complicated and not fully understood. Inferrring from responses to artificial sweeteners, researchers think it responds to three separate molecule shapes, and compines these into a single signal.

There is no bitter receptor. There are instead, at least 20 different receptors responding to various proteins, signalling bad things like toxicity and rottenness, and good things like meat and rarer nutrients. Classification these into bitter and umami or whatever is a remnant of Galen's four element or Taoist five element theory, ancient superstitions and nothing more.

When you distinguish citric acid and tartaric acid, you do it because they stimulate these twenty so called bitter receptors in different ways. These different receptor signatures, in conjunction with retronasal aroma receptor signatures combine to create all tastes.

I'm now inclined to to regard acidity as strictly indicated by a lively and effervescent mouthfeel, while the distinct taste of all the fruit acids: citrus, wine, vinegar, berries, peach, etc, are like every other taste -- distinct signatures created by the twenty odd bitter receptors.