Potential of Hydrogen (pH)

Definition - What does Potential of Hydrogen (pH) mean?

pH is a chemical term that holds the same principle in scientific fields and wine-making. It is used for measuring the concentration of acidity in a wine. Wines holding a higher pH level will be less acidic in taste, while wines with a lower pH will be higher in acidity, lending to their crisp taste.

WineFrog explains Potential of Hydrogen (pH)

pH plays a vital role in wine-making, it helps determine the quality of the wine in terms of its taste, color, oxidation and chemical stability among other factors. The optimal level of pH in a wine is between 3.0 and 4.0, depending on the type of wine. Wines with pH above 4.0 indicate that they are vulnerable to bacteria and become unsuitable for drinking quickly. However, wines with lower pH values allow them to stay fresher for a prolonged period while retaining their color and flavor. The ideal pH for white wine is measured between 3.00 to 3.30 while the ideal pH for red wine is from 3.40 to 3.50

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