What Does Total Acidity and pH Mean in a Wine?

Acids are a key component of wine, alongside tannin, alcohol, and sugar. In general, all wines are acidic. They contribute to the wine’s freshness, act as a preservative, and help keep the microbes in check. Acidity also gives wine its tart and sour taste.

Understanding the Measurements

There are two main ways to measure acidity in wine: Total Acidity, which is measured in grams per liter (g/L), and pH (Potential of hydrogen). While Total acidity tells us how much acid is in the wine, pH tells us how acidic it tastes.

The Role of pH (Potential of Hydrogen)

pH measures the concentration of hydrogen ions in a solution, and it’s a dimensionless measure. It’s also important to note that pH is a logarithmic scale, so a wine with a pH of 3 is ten times more acidic than a wine with a pH of 4.

The Role of Total Acidity (TA)

Total acidity is measured in grams of tartaric acid per liter of wine. But, while tartaric acid is the main acid in wine, other like malic acid, citric acid, and lactic acid also be present.

Acidity Levels Across Different Wine Types

In summary, Total Acidity tells us how much acid is in the wine while pH tells us about how the wine will taste and feel in our mouth. Here are some examples of these characteristics:

White Wines

• pH ranges from 2.5 to 3.5: lower pH make them taste crisp, bright and fresh.
• Total Acidity:
  • Low acidity: 4.5 to 5.0 g/L (e.g., Chardonnay)
  • Medium acidity: 5.0 to 6.5 g/L (e.g., Sauvignon Blanc or Pinot Grigio)
  • High acidity: 6.5 to 9.0 g/L or more (e.g., Albariño or Riesling)

Red Wines

• pH ranges from 3.5 to 4.5: higher pH makes them taste softer and rounder.
• Total Acidity:
  • Low acidity: 4.5 to 5.5 g/L (e.g., Merlot or Zinfandel)
  • Medium acidity: 5.5 to 7.0 g/L (e.g., Cabernet Sauvignon or Syrah)
  • High acidity: 7.0 to 8.5 g/L or more (e.g., Pinot Noir or Barbera)

Sparkling Wines

• pH ranges from 3.3 to 3.8
• Total Acidity: Often in the range of 7.0 to 9.0 g/L