TA and pH

Vino · 2004-04-17T04:42:12+00:00

A lot of discussion here lately has revolved around acidity in wines.It appears to me that there are two valid but by no means equivalentways of measuring acidity: Total Acidity (TA) and pH. I know that pHgoes up as acidity goes down (or as alkalinity goes up, but this isnot an issue with wines). It would also seem obvious that aciditywould go up as TA goes up. From a practical point of view, how are these two measures related?Perhaps a better question would be: What is their relative importancewith regard to the sensory evaluations of different wines?VinoTo reply, add "x" betweenletters and numbers ofe-mail address.

TA and pH

Apr 17, 2004 44 Replies

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RV WRLee 22 years ago

I won't even go into what "TA" means in Ohio....... Bi!!

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Tom S 22 years ago

LOL! This isn't a binary newsgroup, so perhaps that's best.

Tom S

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JEP 22 years ago

As well as anything acting as a buffer. The primary one is usually Potassium, but there can we others in varying degrees. I agree, it really comes down to practicality. It's easier to bench trial the shift in pH on a small sample to calculate the addition for the whole than it is to measure all of the "things" that could effect the pH for each barrel/vat/tank of wine and model them.

Andy

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Mathew Kagis 22 years ago

I thought that was T&A?

cheers Mathew

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Michael Pronay 22 years ago

Sorry, no. The French do, but Austria, Germany and Italy use the tartaric equivalent.

tartaric acid x 0.653 = sulphuric acid sulphuric acid x 1.531 = tartaric acid

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