Commonly used unit of measure for the value or the scale (potentia Hydrogenii = starch concentration of hydrogen) for the concentration of the active Acids in a solution measured using the free hydrogen ions. In viticulture, this is a very important criterion for the growth of the vine, the ripeness of the grapes and the taste and durability of wine. Already the salary in ground (of alkaline to angry ) the temperature and the Rainfall during the Vegetation cycle as well as the Grape variety is of great importance in terms of concentration in wine. It is used, among other things, to express the acidity (acidity) in the soil and a wine in connection with winemaking. This is related to the acidity in the wine (sum of different acids), but says something completely different.
The acidity in grams per liter or in per thousand indicates which acids are contained in a wine and in what amount (see table below Total extract ). This has nothing to do with acidity. The acidity in pH values indicates whether the wine (or any other solution) is acidic (0 to 6.9 pH), neutral (7.0 pH = e.g. water) or alkaline (7.1 to 14 pH). The lower the value, the higher the acidity. For example, have a pH of 0 sulfuric acid or hydrochloric acid. The average pH for a wine is between 2.8 and 3.8 pH. Incidentally, it does not change or hardly changes over time (see under Bottle aging ).
The pH value indicates whether a wine tastes acidic, less acidic or not at all acidic. This is not so much due to that Titration determined acidity depends, but on the amount, the type and the interplay of the many different acids in a wine. The acidity should not be equated with the pH value (acidity), since some substances in wine have an alkaline effect and thus weaken the acidity. Therefore, two wines with the same acidity can have two different pH values (i.e. acid levels). Thin wines with low Total extract In addition to a high level of acidity, they only have a low pH value because there are too few extract substances that could weaken the level of acidity.
On the other hand, low pH values result in a better one colour, prevent spoilage bacteria and allow more free, active Sulfur dioxide. At the Sulfur The following principle applies: the lower the pH value, the stronger the germ-inhibiting effect and the less sulfur is required. A malolactic fermentation is only possible from a value of 3.2 pH upwards. If the pH values are too high, as is often the case in wines from hot growing areas and certain varieties, there is a great risk that unwanted bacteria will take over the biological acid degradation. You can then like uncomfortable wine mistakes Lactic acid sting and Horse sweat cause.
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