Is Wine Acidic? Know the Facts
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With all the health information floating around the internet, it can be difficult to distinguish fact from fiction. Gut health is a hot topic these days, and our social media feeds are flooded with influencers promoting low-acid diets that claim to make our gut flora happy. Ads for alkaline water and juice cleanses leave us wondering more about how alcohol (especially supposedly acidic options like wine) could impact our health.
For those who get acid reflux or heartburn, alcohol usually triggers uncomfortable symptoms. So is there a way to include alcohol in our life without triggering them? Let’s take a deep dive into the composition of wine and explore how acidic it is. We’ll learn about the effects of wine on the body and how to avoid the dreaded wine heartburn on our next night out.
To better understand wine acidity and the effects of wine acidity on the body, let’s first take a look at the building blocks of alcohol.
Ethanol and water are the two main components that makeup what we know as alcohol. The pH scale specifies how acidic or basic a substance is — the lower a pH, the higher the acidity. On a scale ranging from 0-14, ethanol is considered a neutral compound at a pH of 7.33. Water, the other component of alcohol, is also neutral at a pH of 7.
So why is alcohol associated with triggering acid reflux and heartburn if it’s a neutral substance? Although the main components of alcohol are neutral, the fermentation process makes alcohol acidic. Yeast is added to initiate the process of fermentation, which lowers the pH and makes alcohol acidic. Fermentation is essentially what creates the taste and intoxicating effects of alcohol. Without it, wine would be grape juice, and beer would be grain water.
Wine is typically aged for a longer period of time in comparison to other alcoholic beverages, allowing yeast to form more acidic byproducts. But how acidic is wine, exactly? And which byproducts contribute the most to a wine’s acidity?
Like any other alcoholic beverage, wine is acidic. In fact, wine is often more acidic than other alcoholic beverages. Unlike other alcoholic drinks, wine is made to be sipped, savored, and paired with other tastes. Wine acidity is something that winemakers aim for and carefully calculate with this intention in mind.
The roots of wine acidity stem from the grape itself. Unripe grapes have a high acidity and a tart taste. Grapes picked later in the season are sweeter and have a lower acidity. Vineyards may intentionally harvest grapes at specific times and climates to control the acidity level to cultivate a specific flavor profile. Winemakers also manipulate the acid profile by introducing additives or initiating malolactic fermentation (which reduces acidity).
Let's take a look at where different types of wine fall on the wide acidity chart.
Red grapes are sweeter than other varieties. Brighter and redder wines like pinot noirs are higher in acidity because the grapes themselves are less sweet. Full-bodied, darker reds like merlot and cabernet are the least acidic wine options. Red wines are the best low-acid wine to avoid reflux symptoms.
White wines are made from green or yellow grapes that have a higher acidity and more tartness than red varieties. White wines do not always go through malolactic fermentation (like most red wines do), which keeps their acidity high. When choosing between white wines, keep in mind that chardonnays are on the lower part of the wine acidity chart and varieties like pinot grigio and sauvignon blanc are higher up.
Sparkling wines such as champagne and prosecco have the highest wine acidity. These bubbly bottles are made from lighter-colored varieties of grapes and often contain added sugar to adjust the taste. The additives and carbonation add to the wine’s acidity, making it the worst wine for acid reflux.
Now we know where different wines stand on the acidity scale, but how do they stack up against other alcoholic beverages?
Wine is typically the most acidic of all alcoholic beverages. The aging process is responsible for the distinct taste of a wine, during which acids play a significant role in preservation and preventing unwanted bacterial growth. From lowest to highest acidity, let’s take a look at how wine compares to other alcoholic drinks.
Acidity certainly has its place in any beverage (or food). Acid gives food and beverages their characteristic taste (can you imagine tomato sauce with a flat, stale flavor?), but why is acid so important?
Now that we know wine is acidic, we may be wondering why acidity matters — and what impacts it can have on our health.
The main reason that winemakers manipulate the acidity of wine is for taste. The level and types of acid present give each wine its distinct taste, texture, and appearance. Since wine is commonly paired with different foods, each style choice has a different intended purpose.
High-acidity wines are described as crisp and tart. They pair best with mild seafood and salty foods that contrast their sharp taste. Low-acidity wines tend to taste rounder and more flavorful. They pair well with foods that complement the flavors such as cheeses and meats.
Alcohol increases stomach acid production, which is why it commonly aggravates gastrointestinal issues. Wine, being the most acidic of the alcoholic beverages, can cause even higher levels of gastric acid secretion. This poses a greater chance for acid reflux and regurgitation.
Alcohol impacts many of the systems in our bodies, especially the central nervous system, which controls our muscles. Similar to how we may stumble or lose our balance after having a couple of drinks, the muscles in our stomach can also be impaired. Alcohol relaxes the lower esophageal sphincter (the muscle separating our stomach from our esophagus), allowing excess acid to flow up the valve. This is why after drinking wine, heartburn often follows.
Wine acidity is damaging to dental hygiene. Wine’s high acidity can erode tooth enamel, and this effect gets more dramatic with repeated exposure.
The only way to completely avoid wine acid reflux and wine heartburn is to cut it out entirely or choose zero-alcohol options. However, we can still enjoy a glass here and there by implementing these tips and tricks:
Acids and bases are a lesson that we all most likely skimmed over in chemistry class. Now that the topic is resurfacing in the newest health trends, it may leave us wishing we paid more attention. Whether you’re aiming to learn more about the health impacts of wine or trying to avoid wine acidity symptoms, knowing more about the acidity of wine and practicing mindful drinking can help you on your journey to improve your health. Cheers to sour tastes without the bitter effects!
1. Is wine acidic?
Yes. On the pH scale ranging from 0-14 (with zero being the most acidic), the average pH of wine is around 3.5. Neutral substances, like water, have a pH of 7.
2. How does wine acidity compare to other alcohol?
Wine is the most acidic in comparison to other alcoholic beverages.
3. Does the acidity of wine impact its taste?
Yes, wines with a higher acidity are more tart and crisp. Low-acid wine options are typically sweeter with a rounder mouthfeel.
4. Can I drink wine with acid reflux?
Wine, like any other alcohol, can aggravate symptoms of acid reflux. It’s best to consult with your physician about your personal health needs.
5. Is red wine acidic?
All wines are acidic, but red wines are the least acidic choice.
6. What are the best wines for acid reflux?
The best wines for acid reflux are low-acid wines. These include darker red wines and those specially crafted to be low-acid. There are also plenty of alcohol-free drink options that allow you to enjoy sipping — without the pain or negative effects of alcohol.
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