pH

/pee-AYCH/

Measure of acidity strength in wine.

Full Definition

pH measures hydrogen ion concentration, indicating acidity strength (not amount). Wine pH typically ranges from 3.0 (high acid) to 4.0 (low acid). Lower pH increases color stability, microbial resistance, and aging potential. pH differs from total acidity (TA) which measures acid quantity. Both metrics matter for wine balance.

Related Terms

total acidity acidity tartaric acid

See Also

balance stability

Petrol Back to Glossary Phenolics

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