pH

(See also: Acid / Acidic / Acidity, Malic Acidity, Tartaric Acidity)

PH is a scale used for measuring the intensity of acidity (figures below 7.0) and alkalinity (figures above 7.0) and of which only the former is significant for winemaking since grapes, grape juice and wine are all more or less acidic. At Gut Hermannsberg the pH of our white wines lies around 2.90 – 3.15 which is at the very low end of the range for wine (meaning the acidity is pronounced), red wines from hot regions sometimes have a pH of 4.0 or higher (meaning the acidity is very soft).