PH: A chemical measurement of acidity or alkalinity; the higher the pH the weaker the acid. Used by some wineries as a measurement of ripeness in relation to acidity. Low pH wines taste tart and crisp; higher pH wines are more susceptible to bacterial growth. A range of 3.0 to 3.4 is desirable for white wines, while 3.3 to 3.6 is best for reds.

酸碱度值： 酸度或碱度的化学量度；酸碱值越高，酸性越弱。一些葡萄酒厂用它来判断葡萄成熟度。酸碱度低的葡萄酒口感酸脆；酸碱度高的葡萄酒容易生长细菌。白葡萄酒的适宜酸碱度在3.0-3.4 之间，最佳红葡萄酒酸碱度在3.3-3.6之间。