How does a lower pH affect the alcohol concentration in wine?

I have been told it that when the pH of wine is lowered the alcohol concentration will decrease because of Le Chatelier's Principle. Which states; if a equilibrium is disturbed by changing the conditions, the position of equilibrium moves to counteract the change. How can I best expand on this?

To answer this we will need more information when you are saying lowering the pH during the process of the formation of alcohol or when once final products forms. When final product is there i guess there wont be any effect but during the fermentation process or process of formation of alcohol this link might help you :