The Effect of pH and Titratable Acidity on the Quality of Dry White Wines

The effect of pH and titratable acidity adjustment on the scoring of a Sauvignon blanc and White Riesling was investigated. Inconsistent results were obtained with the Sauvignon blanc while the White Riesling showed definite trends that were statistically significant (P<.05). Lower titratable acidities were preferred at lower pH9s. A pH of 3.3 did well in ranking over the titratable acidity range of 0.5-0.8%. Generally a titratable acidity of 0.9% or greater or pH greater than 3.4 received poor ranking. Quantitative descriptive analysis was used to determine the influence of pH on fruitiness, body, acidity and aftertaste. The White Riesling with a pH of 3.0 was found to be more acid and have more aftertaste than the same wine at a pH of 3.6. The pH 3.6 Sauvignon blanc was found to have more body, whereas the pH 3.0 Sauvignon blanc was fruitier.