Variety traits

Fruit Acidity — Wine Grape

Vitis vinifera L. subsp. vinifera

A critical quality indicator for Vitis vinifera that determines wine structure and stability, measured via titratable acidity (tartaric and malic acid content) and active acidity (pH).

In the reference 5 varieties crop Wine grape, where this is mentioned in the description.

For wine grapes, two parameters are distinguished: titratable acidity, which measures the total concentration of organic acids in grams per liter, and active acidity (pH), which determines the concentration of free hydrogen ions. Titratable acidity above 9 g/L is considered excessive, while the classic range for high-quality wines is 6.5–8 g/L. Optimal pH values lie within the range of 3.0–4.0, with values above 4.1 negatively affecting the stability and color of the final product.

Fruit acidity is a dynamic indicator: during the ripening process, the level of malic acid naturally decreases. Temperatures above 30–35°C accelerate the degradation of tartaric and malic acids, which leads to a loss of flavor balance. Choosing the harvest time in warm regions is often guided by maintaining the necessary level of acidity, and in the production of sparkling wines, agrotechnical measures such as "green harvesting" are aimed at maintaining its high concentration.

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

Sources8

Varieties of Wine grape 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.