Actual acidity: locut. In addition to the total acidity of a wine, the strength of the acids must be taken into account: the pH (abbreviation of Hydrogen potential, a parameter used to define whether an environment is acidic or basic) of a wine. It varies between 2,7 for an acid wine and 3,9 for a soft wine. A neutral pH is 7. The higher the number, the less acidic it is. In recent years, the pH of wines has increased in certain regions. We must look for the cause in the climatic conditions and the pr...
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