Wine pH Adjustment Calculator
Why Adjust Wine pH?
pH is one of the most critical factors in winemaking. It affects everything from microbial stability and colour to how a wine tastes and ages.
- Red wines typically target a pH of 3.3–3.6. Lower pH gives better colour stability, protects against spoilage bacteria, and produces a fresher, more vibrant flavour profile.
- White wines generally target 3.1–3.4. A lower pH preserves crispness and aromatics while keeping the wine microbiologically stable.
When your must or wine reads outside these ranges, tartaric acid is the go-to correction — it's the dominant natural acid in grapes and has the least impact on flavour at typical addition rates.
How to Use the Calculator
- Measure your current pH using a calibrated pH meter
- Enter your batch volume in litres
- Set your target pH based on your wine style
- Select your buffering capacity — use Low for early-harvest or high-acid grapes, Medium for most standard musts, and High for overripe or low-acid fruit
- Hit Calculate — the tool will give you the recommended tartaric acid addition in g/L and the total grams needed for your batch
Always dissolve tartaric acid in a small amount of wine or water before adding it, stir well, and re-measure pH after 30 minutes before making any further adjustments.