The higher the pH the more sulphite that is needed to protect the wine from
spoilage and the shorter the shelf life. I can't get more exact than that.
I have tried to keep some high pH, high TA wines for extended periods with
very poor results. My rule now is, if the pH is high and I can't
conveniently bring it down, drink it.

Ray

"Miker" > wrote in message
om...
> What exactly happens to wines at higher than optimal pH? Does the acid
> protect from spoilage, oxidation, or what?
>
> And (the main reason I'm asking the question above), is it necessary
> to adjust pH in fortified wines (port at 19% abv) to give them good
> aging ability if the taste is acceptable as is?
>
> If so, is optimal pH the same as in regular red wine?