in addition to flavour and colour, the pH of wine grapes is
one of the most important and controversial quality para-
meters for grape quality and the wine-making industry. The
pH value of the wine reflects the amount and the strength of
the acids, and the effects of minerals and other materials
present in the wine. Although many factors are involved,
wine pH depends upon three major factors: the total amount
of acid present, the ratio of malic acid to tartaric acid, and
the quantity of potassium present. If a wine is too low in
acid, it tastes flat and dull. If a wine is too high in acid, it
tastes too tart and sour. Also, acidity allows wine to main-
tain its freshness while also molding its flavour components
and its colours. In addition, acid content in the berries and
then in the must affect vinification and wine stability. High
acidity (pH 3-4) avoids the development of contaminating