During the 2026 harvest, pH and acidity once again represent two key parameters in winemaking. Their balance plays an important role in the wine’s microbiological and physicochemical stability, susceptibility to oxidation, colour stability and, more broadly, its sensory profile.
The origin of acidity in the grape berry
The starting point is the grape berry. During berry development, the main organic acids synthesised and accumulated are tartaric acid and malic acid, which account for most of the organic acidity naturally present in grapes.
As ripening progresses, however, these two acids follow different patterns. Malic acid is progressively degraded through respiratory processes, which become more intense under high-temperature conditions. Tartaric acid, on the other hand, is generally more stable and is more closely related to the genetic characteristics of the grape variety.
Potassium also plays an important role in the acid balance of the grape. Its concentration and interaction with organic acids can influence both pH and the distribution of organic acids.
The role of temperature and climate change
Rising temperatures during grape ripening are making acid balance an increasingly important aspect of harvest and winemaking management.
High temperatures can accelerate the degradation of malic acid, resulting in lower acidity and, frequently, higher pH. At the same time, higher potassium levels can contribute further to an increase in pH.
The result may be grapes and musts characterised by lower acidity and higher pH, conditions that require careful consideration during the subsequent stages of winemaking and wine storage.
Acidity should therefore be assessed in relation to both ripening conditions and the analytical characteristics of the grapes and must obtained at harvest.
Compacid range: specific formulations for acid balance management
It is within this context that the Compacid range fits into the management of acid balance in must and wine. The range includes different formulations developed to address specific winemaking requirements.
Compacid Ferm
Compacid Ferm is a liquid blend of tartaric, malic and lactic acid, formulated for musts requiring an increase in total acidity while maintaining good freshness on the palate.
Its composition allows acid balance to be adjusted at the must stage, making it particularly suitable for situations in which ripening conditions have resulted in reduced acidity.
Compacid ML
Compacid ML is a liquid acidity regulator based on malic and lactic acid, intended for wines with limited freshness that require an adjustment of their acid balance.
The combination of these two acids allows the wine’s sensory profile to be modulated while also influencing its analytical characteristics, contributing to greater freshness and aromatic complexity.
Compacid MT
Compacid MT is a liquid blend of malic and tartaric acid, formulated for musts and wines requiring an increase in total acidity.
The combination of the two acids allows the acid balance of the wine to be adjusted while taking into account both its analytical parameters and the desired sensory profile.