What is the PH of wines?

The pH is a unit of measurement of the acidity or alkalinity of a solution. It is measured on a scale from 0 to 14 with 14 being very basic or alkaline, and pHs close to zero are very acidic solutions. The pH varies depending on the concentration of acids in a wine, so the more acid the wine has, the lower the pH, as explained by Catatu.

How does the ph influence the quality of the wine?

When a wine has an adequate acidic pH, many of its properties improve, in addition to allowing the wine to be a healthy product without any bacteria and virus problems.

It is important that red wines have a pH above 3.4 as this improves their aging capacity, tannins and anthocyanins bind more stably and give bright red colours. In addition, many of the volatile substances remain much more stable and a greater number of aromas of the variety are preserved.

The PH and acidity of the wine

The pH of the wine usually ranges between 2.8 and 4, with 2.8 being an extremely acidic wine and a wine with pH 4 being a flat wine without acidity. The pH of a wine is very important, since between a wine with pH 3.2 and a wine with pH 3.3 there is 25% more acidity.

White wines usually have a pH between 3 and 3.3, while red wines have a pH between 3.3 and 3.6. The pH depends, as we have indicated, on the concentration of the different acids in the wine, but these acids change in concentration depending on the grape varieties, the climate, the different fermentations, even the production methods.