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.