[notanoctopus]

I'm struggling to answer this. I've found how pH is dependent on the concentration of molecular sulfur dioxide as well as how pH affects the wine, but I've spent ages trying to find how the temperature the pH in wine. Any help is appreciated!

[wildfyr]

Temperature will affect the solubility of SO2 in the wine. Typically, higher temp leads to lower gas solubility in water.

[Corribus]

Temperature will also impact the acid dissociation constant, although for moderate temperature changes the effect is usually fairly small.

[Babcock_Hall]

I think how the pH of wine changes with temperature will depend on the identity of the main buffering compound present.  Some buffers respond very little to changes in temperature (acetate comes to mind), but others (the ammonium group of the amino acid glycine, for example) change more.