Estimating Grape Maturity by Titratable Acidity - Grape Maturity Series

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, e.g. if malolactic fermentation is intended, or not.
Comply to minimum and maximum acid level regulations set by the TTB.

Pages / Length: 5
Publication Date: 12/2020

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