Definition: pH

The pH of wines generally ranges between 2.9 and 4.2. Wines with a pH between 3.2 and 3.5 give a more lively and refreshing sensation than acidic wines. They are more resistant to harmful bacteria. They have greater ageing potential and a clear, bright colour. Conversely, wines with a higher pH appear dull and flat on tasting. They are more susceptible to bacterial disease and will decline more quickly.