Total Acidity in Wine
Method Abstract #8
Scope and Application
This method conforms to AOAC Official Method 962.12. It determines the total or titratable acidity (TA) in wine, which is generally due to the tartaric, malic, and citric acid content of the grapes used.
Total acidity analysis involves the titration of samples with sodium hydroxide. In North America, an inflection endpoint is most commonly used to determine the TA, whereas a set endpoint at pH 7.0 is more common in Europe, New Zealand and Australia. Note that the software has the capability to determine both set pH endpoints and inflection endpoints simultaneously.
Sample Titration Curve
*This measuring range was determined by analyzing laboratory prepared standards formulated from potassium hydrogen phthalate. The measuring range may be increased by using larger capacity analysis vessels and/or auto-dilution.