Context - Analysis values
Alcohol content and pH value appear on technical data sheets like dry facts. They seem precise, measurable, and objective. Yet they are frequently misunderstood.
Analytical values describe chemical states. They do not describe taste experiences.
Alcohol content is produced through the fermentation of sugar. It provides information about the ripeness of the grapes and the fermentation process. A higher alcohol level can indicate high physiological ripeness, but also warm vintages or late harvests. Alcohol influences texture, warmth, and body.
More alcohol does not automatically mean more quality.
Too high an alcohol content can impair balance and drinkability. Too low a level can result in a lack of structure and length. The crucial factor is the ratio to acidity, extract, and tannins.
Alcohol is a carrier. It is not the measure.
The pH value describes the strength of the acid in wine. It differs from the total acidity because it measures not the quantity, but the chemical activity of the acid. A lower pH value indicates greater microbiological stability and often a greater perception of freshness.
pH indicates stability. It does not automatically indicate freshness.
A wine can exhibit analytically stable values and yet have a broad sensory profile. Conversely, a moderate alcohol level combined with lively acidity can lead to high tension.
Analysis values provide a framework. They do not explain the interplay.
In marketing, these figures are often used as quality indicators. In reality, they are part of a technical description. They help in classifying style, durability, and shelf life, but they do not replace sensory evaluation.
A wine doesn't become good because its pH is low. It becomes good when structure, acidity, and alcohol are in balance.
Analysis values provide orientation. Quality is integration.
Numbers can explain what is present. They cannot replace what is missing.