Of all the factors that affect the quality of wine, pH is one of the most important. The pH of a wine affects the taste, texture, color and smell of the wine. Different wines usually remain within specific pH levels. Most white wines range in pH from 3 to 3.3. Most red wines are between pH 3.3 and 3.5.
credit: webphotographeer / iStock / Getty Images The pH of a wine significantly contributes to its character.
credit: Boarding1Now / iStock / Getty Images All wines have an ideal pH between 2.9 and 4.2
PH is a measure of the acidity of wine. All wines have an ideal pH of between 2.9 and 4.2. The lower the pH, the more acidic the wine, the higher the pH, the less acidic the wine. Each point on the pH scale is a factor of 10. This means that a pH 3 wine is 10 times more acidic than a pH 4 wine.
Certification: Ingram Publishing / Ingram Publishing / Getty Images Grapes contain natural acids.
Of course, grapes contain acids, so wines made from grapes also contain these acids. The two most important acids that contribute to the taste and mood of wine are wine and malic acids. The concentrations of these acids vary depending on the region in which they are grown. These differences lend the wine to the local wines. Generally, French grape wines have a lower concentration of malic acids than the wines grown in California.
Benefits of low pH in wine
Certification: Robyn Mackenzie / iStock / Getty Images The lower the ph, the longer the wine retains its color.
A low pH in the wine can help reduce the contamination of unwanted microorganisms. It also facilitates fermentation. A low pH wine has a higher "hot stability", meaning that the wine retains its flavor during pasteurization. The color of the wine is also affected by the pH. The lower the pH, the better the wine will retain its color. Red wines remain clearer and white does not brown so fast.
Benefits of high pH in wine
Credit: Garik_Klimov / iStock / Getty Images Red wines usually have a higher pH than whites.
Higher pH levels have much less acidity. Red wines typically have a higher pH than white wines. This gives the red wine part of its character. Higher pH wines have better texture and lower astringency, which means that the flavor does not stay in the mouth for such a long time. Be wary of higher pH wines, as higher pH makes wine more susceptible to bacterial growth.
Adjust the pH of the wine
Wine fermentation in barrels The pH of the wine is typically adjusted by a process called apple fermentation. During this fermentation, malic acid is converted to lactic acid and carbon dioxide. This process serves to lower the pH of the wine to the desired level.