Acid balancing of your wine contributes to suitable varietal character, proper fermentation, a balanced sweet to dry ratio and enhances the proper ageing of the wine.

Moderately high acidity, or low ph, is essential for the making of balanced wines. If grapes are too low in acid the must needs to be acidified in order to bring the ph into the correct range. Low pH (high acidity) increases antimicrobial and anitoxidant properties of sulphur dioxide, inhibits microbial spoilage, encourages clarification of juices and increases the fruitiness and balance of wine generally.

Desirable acid contents of musts are

• White grape 0.70 - 0.80%

• Red grape 0.65 - 0.75%

• Rose Grape 0.60 - 0.65%

• Dessert Grape 0.50 - 0.75%

• Sherry 0.50 - 0.65%

• Sparkling 0.70 - 0.90%

• Most fruit wines 0.55 - 0.65%