Dr. Aude Watrelot, Jennie Savits, & Maureen Moroney | 2020
This publication will show how to measure titratable acidity in wine samples. Titratable acidity is a measurement that approximates total acidity in must and wine, and is indicative of the sensory perception of tartness. TA measures both the dissociated and un-dissociated acids neutralized by a base. A solid understanding of the organic acid composition of the must is very important for the winemaker to: Determine the harvest time and wine style, decide on any must treatments prior to fermentation, monitor the stability of a wine, and comply to minimum and maximum acid level regulations set by the TTB.