Wine Acid Adjustment Calculator
Calculate how much tartaric acid to add to raise wine acidity (lower pH).
Enter volume, current pH, and target pH for exact dosing.
Proper acidity gives wine freshness, balance, and longevity. Wine pH typically ranges from 3.0–4.0, with most dry table wines ideally between 3.3–3.6.
Why tartaric acid? Tartaric is the primary acid in grapes and wine. Unlike malic acid (also in grapes), tartaric acid is largely stable — it does not break down during fermentation or malolactic fermentation. It provides the sharpest, most wine-appropriate acidity correction.
Approximate dose: Each 1 g/L of tartaric acid lowers pH by approximately 0.1 pH units (this varies widely depending on the wine’s buffering capacity).
Guideline amounts:
- To lower pH by 0.1: add ~1 g/L tartaric acid
- To lower pH by 0.2: add ~2 g/L tartaric acid
- To lower pH by 0.3: add ~3 g/L tartaric acid (taste-test carefully)
Maximum addition: Above 4 g/L, tartaric acid may crystallize out as cream of tartar (potassium bitartrate). Cold stabilization causes this deliberately before bottling.
Opposite problem (too acidic): Use calcium carbonate or potassium bicarbonate to reduce acidity. Add in small amounts and measure frequently.
Important: Always measure before and after addition. Wine chemistry is complex — add half the calculated dose, mix well, wait a few minutes, re-measure pH, and adjust. Never add the full dose at once.