The Importance of pH and Titratable Acidity in Wine

摘要

IN THE COURSE OF PROVIDING instruction on introductory wine-making to novice winemakers, I've found that some of the most frequently asked questions have something to do with acids and how to adjust them. These students are usually talking about the amount of acid in their wine referred to as the TA or titratable acidity. It's relatively easy to measure and, if necessary, corrections are usually not difficult. However, I'd quickly add that my personal experience over many years suggests that in general, it's one subject we as home winemakers have often had difficulty understanding.