pH level
/piːˈeɪtʃ/
Wine-Chemistry, Winemaking, Quality-Control, Aging, Stability•Last updated March 29, 2025
pH level in wine measures the acidity or alkalinity on a scale from 0 to 14, with most wines ranging between 3.2 and 3.6. It is crucial for assessing wine stability, flavor, and aging potential.
Examples
- A Riesling with a pH of 3.0 might be perceived as very tart and crisp.
- A Cabernet Sauvignon with a pH of 3.6 might be considered well-balanced and suitable for aging.
- During fermentation, a winemaker might adjust the pH by adding tartaric acid to lower it.
Etymology
The term 'pH' derives from the French 'pouvoir hydrogène', meaning 'hydrogen power', introduced by Søren Sørensen in 1909 to standardize acidity measurement.
Usage Notes
Winemakers monitor pH during fermentation and aging to ensure the wine's balance and to prevent spoilage.