Acid, Brix, PH for each varietal.

Is there a log or anything that shows the acceptable acid, brix, ph, etc. For each grape varietal?

Though it would be possible to come up with I guess what is an acceptable average for each varietal it is important to keep in mind that defining what is "acceptable" to one person might not be for another. Plus each region, and season can produce large differences in these vitals.

I am not aware of a log of this data, but it would not surprise me that if you looked hard enough somewhere you might be able to come up with something.. .At least for a certain region.

A write-up of many varietals can be found at the web site for WineMaker magazine. Their list of varietals can be found at the following link
https://winemakermag.com/tag/varietals-and-wine-styles