pH is one of the factors determining when to harvest but the main one is sugar determining potential alcohol.
"Generally, for dry white wines, fruit is harvested when the pH is 3.1 to 3.2 and the titratable acidity is about 0.75%. For dry red wines, fruit is harvested when the pH is 3.4 to 3.5 and the titratable acidity is about 0.65%."
taken from Ohio State University MidWest Grape Production Guide http://ohioline.osu.edu/b919/0016.html , and for home wine making see what Jack Keller has to say about acidity at http://winemaking.jackkeller.net/acid.as...
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