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pH

A standard used to measure a liquid’s acidity or alkalinity on a scale of 0 to 14. A pH greater than 7 represents alkalinity, 7 denotes neutrality, and less than 7 indicates acidity (the lower the number, the higher the acidity). The pH measurement represents the intensity of the acid, whereas titratable (total) acidity measures the volume of acid. The desirable pH range for TABLE WINES is approximately 3.0 to 3.6. As the pH level drops below 3.0, the wine becomes unpleasantly SHARP; above 3.6 and it becomes FLAT and FLABBY. Even though the volume of acidity might be in the proper range, if the pH is too high or too low, the wine won’t be well BALANCED. Low pH also deters bacterial growth (which translates to better AGING) and helps wine keep its color. Winemakers use pH, along with other factors such as grape ripeness and volume of acid, to help determine the resulting wine’s potential quality. 
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© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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