Titratable Acidity

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Also called TA and sometimes total acidity, titratable acidity is the sum of the fixed and volatile acids present in a wine. This is determined by a chemical process called titration. The titratable acidity is usually expressed in terms of tartaric acid, even though the other acids are also measured. Titratable acidity is expressed either as a percentage or as grams per liter. For example, 0.7% TA is the same as 7 grams per liter (or 7 g/l) TA.

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In the U.S., the total acidity of a wine is measured assuming all the acid is tartaric. This allows one to determine a value for total acidity that is consistent. A high TA is 1.0%. Most people would find this level of acidity too tart and too sour for consumption. A low TA, say 0.4%, results in flat tasting wine that is more susceptible to infection and spoilage by microorganisms. Most red table wines are about 0.6% total acid. White wines are usually a little higher.