What exactly happens to wines at higher than optimal pH? Does the acid protect from spoilage, oxidation, or what?
And (the main reason I'm asking the question above), is it necessary to adjust pH in fortified wines (port at 19% abv) to give them good aging ability if the taste is acceptable as is?
If so, is optimal pH the same as in regular red wine?
The higher the pH the more sulphite that is needed to protect the wine from spoilage and the shorter the shelf life. I can't get more exact than that. I have tried to keep some high pH, high TA wines for extended periods with very poor results. My rule now is, if the pH is high and I can't conveniently bring it down, drink it.
Ray
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