Variety traits

Grape acidity

Vitis vinifera L.

A key indicator of berry quality, determined by the content of tartaric and malic acids, which influences harvest timing and the stability of future wine.

In the reference 507 varieties crop Common grape vine, where this is mentioned in the description.

To assess grape acidity, two complementary parameters are used: titratable acidity, which measures the total concentration of organic acids, and active acidity (pH), which characterizes the degree of hydrogen ion dissociation. Titratable acidity is typically measured in grams per liter expressed as tartaric acid.

Typical values for titratable acidity in grape must range from 4–12 g/l, with 6.0–8.0 g/l considered optimal for red varieties and 6.5–8.5 g/l for white ones. The optimal pH range for grapes is 3.0–3.6; values below 3.0 hinder fermentation, while values above 4.0 reduce stability.

Acidity is a dynamic indicator: during the ripening process, the acid level in berries decreases while sugar content increases. Monitoring the balance of these substances under various climatic conditions allows agronomists to determine the optimal harvest time, preventing excessive acidity or a "flat" taste in the berries.

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

Sources8

Varieties of Common grape vine 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.