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pH value

pH value is a strong indicator of quality and tolerability of wines!

When you hear about the pH, you usually think of skin products, such as cream or showering, and look for the label "pH neutral" in order not to harm your skin. The word "pH" stands for the abbreviation from the Latin "potentia hydrogenii" and means translated "hydrogen ion concentration". The pH value is used to distinguish between acids and alkalis and to label them. Everything that contains water has also a pH value between 1 (acid) and 14 (alkaline). Thus, human blood has a pH value of 7.35 to 7.4 which is slightly alkaline. This pH must be kept constant so that the body can function optimally. The hydrolipid film on the skin surface has, in contrast, an average pH of 5.5 which is caused by the body's own acidic substances and protects the skin from external influences. The acidic gastric juice is between 1.2 to 3.0 and the human urine about 6.0 (normal range 4.8 to 7.6). Just for comparison:

liquidsvalue
wines2,9 - 4,0
Cola2,0 – 3,0
vinegar3,0
orange/apple juice3,5
beer4,5 – 5,0
coffee5,0
tea5,5
mineral water6,0
destilled water7,0-neutral acerbity
milk6,5

A ripe grape contains tartaric acid, malic acid and citric acid. Other acids are produced during fermentation, depending on the type, time and storage of the must. Various types of oak, such as the well-known Barrique, fresh to old or steel tanks, decide, whether and how much acetic acid, butyric acid, lactic acid or succinic acid are formed. The yeast strain and fermentation temperature also play a role.

The lower the acid, the higher the pH. An acidification is likely to be used to ensure the stability of microbiology and better tolerability.* The higher the acidity, the lower the pH. In too acidic environment, the bacteria can not survive and it must be deacidified. By adding basic components, such as potassium or calcium, the acid can be compensated. This does not always have to be the case because a low pH white wine does not taste sour.

To promote a mild tartaric acid, it is important to achieve a good pH between 2.9 and 4.0. The winemakers achieve this quality only if they already have done excellent work in the vineyard.

If you ask wine-growers how often they spent working per year on a vine or around it, you will receive an answer of more than 30 times. If you have ever been on a steep slope, you know for sure, what that means. The vines must be cut, bound and protected as much as possible from bad external influences. The terrain must be ventilated and landscaped to maintain a living soil. If the grapes are ripe, the ideal time for the harvest must be found.

The ripeness of the grapes, the grape variety, the climate, the minerals from the soil and the cellar economy have a great impact on the pH value. If the must has succeeded, the fermentation process is more stable, perhaps even without negative impact. The pH value has great importance for winemakers and wine connoisseurs, but also for people who are affected by histamine intolerance.

Acids give the wine a structure and make it appear fresh in taste and fruity. Wines that contain little acid are often considered to have flat taste. To obtain a good wine, it is decisive to have a harmonious interaction between acids, sugar and alcohol.

*There is no compatible wines, because alcohol is a cell poison.

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