Sugar and Acid Levels for Wine Grape Varieties

pH is very important in the winemaking process. The pH will generally rise .15 to .3 during primary fermentation and malolactic fermentation. To achieve the target balance at the time of bottling, the grapes will need to be picked with a bit more acid to compensate for this loss. Using refractometer and pH tester will help in determining results. Target Values for Red Wines: Cabernet Sauvignon Harvest pH 3.3-3.4,…