GITNUX MARKETDATA REPORT 2024

Statistics About The Least Acidic White Wine

The least acidic white wine has an average pH level of around 3.5.

Last Updated: June 18, 2024

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In this post, we explore various statistics related to white wines, including pH values, sugar levels, grape varieties, market trends, and global consumption patterns. White wine enthusiasts and industry professionals alike will find valuable insights into the acidity, pricing, and popularity of different white wine varieties across the world.

Statistic 1

"95% of white wines have a pH value between 3.0 and 3.4."

Statistic 2

"Riesling, a white wine, can contain sugar levels that balance its acidity ranging from 0-165 g/l."

Statistic 3

"Viognier, a low-acid white wine, makes up nearly 3% of all planted white grape vines in France."

Statistic 4

"Marsanne, a low-acidic white wine, saw a 4% increase in plantation in France since 2000."

Statistic 5

"White wines maintained an average price of $10.38 per 750 ml in U.S. supermarkets in 2020."

Statistic 6

"Viognier, a white grape variety known for its low acidity, accounts for only about 2% of total white wine sales."

Statistic 7

"It's estimated that 70-80% of the flavor in white wine comes from the acid."

Statistic 8

"Acidity levels in white wines can be altered at around 45% by climate changes."

Statistic 9

"As of 2020, the USA was the largest consumer of white wine, consuming over 32 million hectoliters."

Statistic 10

"Chardonnay, known to have a higher pH level, is the most popular type of white wine, representing around 38% of sales in the USA."

Statistic 11

"Production of white wine in Italy reached over 26.3 million hectoliters in 2019."

Statistic 12

"In 2019, almost 70% of all White Burgundy (Chardonnay) vines were grown in climates that produce lower acidity."

Statistic 13

"Viognier wine, known for its low acidity, makes up only about 1% of all white wine plantings in California."

The white wine industry is diverse and dynamic, with various grape varieties and factors influencing acidity levels. From the prevalence of pH values between 3.0 and 3.4 in most white wines to the sugar content balancing acidity in Riesling, and the increase in plantation of low-acidic wines like Viognier and Marsanne, it is clear that acidity plays a significant role in white wine production and consumer preferences. Climate change’s impact on acidity levels, the significant flavor contribution of acid, and the popularity of Chardonnay in the US market highlight the complex interplay between acidity, taste, and market demand. In conclusion, the statistics presented underscore the intricate relationship between acidity, grape varieties, consumer behavior, and global production trends in the white wine industry.