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Maintaining the right pH levels in wine is crucial for its perfect texture and flavor. But how do you ensure that the pH in wine is measured accurately?
Getting precise pH readings involves following meticulous procedures, adopting good measuring practices, and using reliable tools. An important step in this process is selecting the right sensor for the measurements. Although this may seem simple, it can be a complex decision as many factors, including sample characteristics such as homogeneity, the presence of particulates, and the expected pH value, influence it.
The presence of particulates in the sample, for example, defines whether a sensor with a ceramic or a glass junction is appropriate. In the case of wine, a ceramic junction is not ideal as it can easily become clogged and is difficult to clean.
METTLER TOLEDO's InLab Max Pro-ISM offers an ideal solution for measuring pH in wine. The sensor has an immovable glass sleeve junction that ensures steady outflow of the electrolyte and prevents contaminants from entering and clogging the junction, making it self-cleaning and low maintenance.
Download our application note to discover more about how to simplify the pH measurement process in wine for accurate results.
The following section provides more insights into wine samples, their composition, and why accurate pH levels matter.
Sensor fouling causing sluggish response in pH measurement of wine?
Check out this video to learn how our pH sensors help overcome these challenges.
Why is the pH of wine measured?
Measuring the pH of wine during fermentation is key to maintaining its characteristic attributes, such as body and aroma. Therefore, pH must be monitored carefully during winemaking, with accurate and reliable results essential to the outcome. pH monitoring helps to determine the ripeness of the grapes, the stability of the color of both must and wine, and their microbial and chemical profiles. Maintaining proper pH also prevents spoilage by inhibiting the growth of undesirable microbes, increasing the effectiveness of sulfur dioxide as a preservative, and improving the efficiency of yeast conversion of malic acid to lactic acid. The stability of protein components and sensory attributes depends on the pH value as well.
What is the pH of wine?
Winemakers typically aim to produce a wine with a pH between 3.0 and 4.0, and quality and batch consistency depend on achieving this pre-defined value. Normally, a pH of 3.0 to 3.5 is desirable for white wines, while a pH of 3.3 to 3.8 is better for red wines. Typical pH values of different wine varietals are:
| Sample | Mean pH Value | Type |
| Chardonnay | 3.3 | White wine |
| Riesling | 3.3 | White wine |
| Chenin Blanc | 3.5 | White wine |
| Merlot | 3.6 | Red wine |
| Cabernet-Shiraz | 3.8 | Red wine |
Can pH levels in wine change over time?
Yes, pH levels in wine can change over time due to ongoing chemical reactions, fermentation, and aging processes. Monitoring pH levels at various stages of winemaking helps winemakers manage and adjust the wine's properties as needed.
What factors influence the pH of wine?
Several factors influence the pH of the wine, including the acidity of the grape must, the fermentation process, the type of yeast used, malolactic fermentation, and the addition of acidifying agents or pH adjustments during winemaking. Soil composition and the climate where the grapes are grown also impact the wine's initial acidity.
How does pH affect the taste of wine?
pH significantly affects the taste of wine. Lower pH (higher acidity) tends to result in a fresher, crisper, and more tart flavor, which is often desirable in white wines. Higher pH (lower acidity) can make the wine taste smoother and fuller, which is often preferred in red wines. Balancing pH is key to achieving the desired taste profile. Discover the details of measuring pH in wine by downloading our in-depth application note.
