'Standard' Acidity (etc) For Elderberry Blackberry / Any Country Wines

I know that you can't ever definitively state the characteristics of wines as there are so many factors and subjective noses and palettes on the subject. Saying all this, does anyone know of a resource which attempts to list norms, usual values or recommendations of acid levels for each country wine or classic grape wine?

I'm just interested in general. My specific concern is (as per my reply to Jim's post above) for my Elderberry / Blackberry wines which are all too acidic, a guide value would be very helpful as I attempt to remedy the problem over 8 x 5 gallon batches...

Any help gratefully received as ever...

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jim c
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