Titratable acidity is a powerful indicator of perceived sourness and the measurement of free Hydrogen ions and undissociated weak organic acids. The US uses tartaric acid as a reference and titrates to pH 8.2 whereas Europe uses sulfuric acid as a reference and titrates to pH 7. Both of these measurements are distinct from total acidity, which is the sum total of all acids in wine. Invariably, there is a higher concentration of acids in wine than will be measured by titration due to the exchange of Hydrogen Ions for Potassium as well as other metal cations like Calcium, Sodium, and Magnesium. How well titratable acidity serves as a reference for acidity depends on factors such as ethanol and sugar concentrations (Waterhouse et al. 2024). Iron-Reactive Phenolics also contribute to perceived sourness but are not quantified in Titratable Acidity measurement (Chen et al., 2022). To learn more about Titratable Acidity and its importance in winemaking, become a Bound advising client.
