Overview
If your wine’s pH is outside the range you want, the solution usually involves adjusting the wine’s acidity. To make the right correction, it is important to understand two related but different measurements:
pH – how strong the acidity is in the wine
TA (Total Acidity) – the total amount of acid present in the wine
Both affect flavor, balance, stability, and aging potential. Adjustments to one measurement often influence the other, but they do not change in perfectly predictable ways, so careful testing and bench trials are recommended.
Understanding pH and TA
Total Acidity (TA)
TA measures the total amount of acid in the wine, usually expressed as grams per liter (g/L) or percent acidity.
Example:
6.5 g/L TA = 0.65% TA
TA mainly affects the perceived tartness or brightness of the wine.
Typical target ranges at the start of fermentation are approximately:
| Wine Type | Typical TA Range |
|---|---|
| Red Wines | ~6–9 g/L |
| White Wines | ~6–9 g/L |
Maintaining adequate acidity helps balance fruit flavors and contributes to wine stability and aging potential.
pH
pH measures the strength of acidity relative to other compounds in the wine, including buffering compounds like potassium.
Typical pH ranges:
| Wine Type | Typical pH Range |
|---|---|
| White Wines | 3.2 – 3.5 |
| Red Wines | 3.4 – 3.6 |
A lower pH means stronger acidity. Higher pH wines tend to be softer but may be less stable and more susceptible to spoilage.
Why pH and TA Don’t Always Move Together
Although pH and TA both measure acidity, they are not directly proportional.
For example, adding tartaric acid clearly increases TA, but the resulting pH change can vary depending on the wine’s composition and buffering capacity.
Because of this complexity:
Bench trials are strongly recommended
Additions should be made gradually
Taste and test after each adjustment
What to Do If Your pH Is Too High
A high pH usually indicates that the wine lacks effective acidity. This can cause the wine to taste flat and can reduce microbial stability.
Option 1: Add Tartaric Acid
Tartaric acid is the most common way to increase acidity.
Benefits:
Raises TA
Lowers pH
Improves brightness and freshness
Typical guideline:
3.8 grams of tartaric acid per gallon raises TA by about 1 g/L.
Acid additions are best done early in the process (in the must) because the wine integrates them more naturally.
Option 2: Correct the Must Before Fermentation
Large adjustments should ideally be made before fermentation begins. Wines tend to absorb larger acid corrections more gracefully early in the process.
Later adjustments are possible but may be more noticeable in the final flavor.
What to Do If Your pH Is Too Low
A very low pH means the wine has strong acidity and may taste sharp or sour.
Option 1: Malolactic Fermentation (MLF)
Malolactic fermentation converts harsh malic acid into softer lactic acid.
This process:
Raises pH slightly
Reduces TA
Softens acidity and mouthfeel
It is commonly used in red wines and some fuller-bodied white wines.
Option 2: Carbonate Additions
Acidity can also be reduced chemically using carbonate products.
Potassium Carbonate
Raises pH by neutralizing acid
Requires chilling afterward so the salts can precipitate out
Calcium Carbonate
Also raises pH
Does not require chilling but can take longer to settle
After treatment, rack the wine off the sediment and retest pH and TA.
If the pH Is Close but Not Perfect
Sometimes the wine is near the correct range but could benefit from slight adjustments.
Possible options include:
Small tartaric acid additions
Malolactic fermentation
Blending with another wine
Allowing fermentation and aging to naturally adjust acidity
During fermentation, TA may naturally drop 0.5–1 g/L, and malolactic fermentation can reduce it even further.
Best Practices for Adjusting pH and TA
Before making adjustments:
Measure both pH and TA
Perform bench trials
Add only part of the calculated amount
Mix thoroughly and retest
Repeat adjustments gradually if necessary
Because wine chemistry is complex, a conservative approach helps prevent over-correction.
Summary
When adjusting acidity in wine, both pH and TA should be considered together.
High pH: add tartaric acid to increase acidity
Low pH: reduce acidity with MLF or carbonate additions
Borderline values: make small adjustments and test frequently
Understanding how pH and TA interact allows you to bring your wine into a balanced, stable range while preserving flavor.