The measurement of titratable acidity reflects the total available hydrogen ions in a wine or juice sample. As tartaric acid is the most prevalent acid found in grapes, TA results are reported as such.
pH is the measurement of the concentration of hydrogen ions in a solution. The pH of wines are generally between pH 3.00 and pH 4.00. pH is a factor in many aspects of wine and winemaking, affects microbial stability and is used to determine molecular SO2.
Minimum Volume Required: 50mL
(Units: g/L, Technique: Auto-Titration)
(Units: pH, Technique: Manual)