Variety traits

Grape acidity

Vitis L.

Grape acidity is determined by the content of tartaric and malic acids, which is critically important for wine quality and table grape characteristics. Values are measured via titratable acidity and pH levels, depending significantly on climatic conditions and the degree of berry maturity.

In the reference 1 160 varieties crop Grapevine, where this is mentioned in the description.

In viticulture, a distinction is made between titratable acidity, expressed in g/L and characterizing the sum of organic acids, and active acidity (pH). A pH range from 3.0 to 4.0 is considered optimal for wine stability, while values above 3.3 for white varieties and 3.5 for red varieties require special technological control.

Acid dynamics depend directly on external conditions: in hot climates, temperatures above 30°C accelerate the degradation of malic acid, and temperatures above 35°C accelerate that of tartaric acid. In cooler regions, grapes are prone to accumulating excessive acidity, which requires careful monitoring to determine harvest dates.

General information about the subject — on the page Fruit acidity.

Sources8

Varieties of Grapevine mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

IFG Thirty Six

Active

Vitis L. · Grapevine

David W.Cain

7 records

IFG Forty four

Active

Vitis L. · Grapevine

David W.Cain

4 records

Sugrafourteen

Active

Vitis L. · Grapevine

SUN WORLD INTERNATIONAL

10 records

Fercal

Active

Vitis L. · Grapevine

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR

CZ ES FR HU

8 records

Active

Vitis L. · Grapevine

4 records

Victoria

Active

Vitis L. · Grapevine

4 records

Sangiovese

Active

Vitis L. · Grapevine

5 records

Gewurztraminer

Active

Vitis L. · Grapevine

7 records

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