Wine Making
Wine Acidity Explained
Understand the difference between pH and titratable acidity and why bench trials matter.
pH and titratable acidity are different
pH describes hydrogen-ion activity and is important for microbial stability, sulfite effectiveness, and color. Titratable acidity (TA) estimates the amount of acid neutralized during a defined titration.
Two wines can have the same TA but different pH, or the same pH but different TA. Use the measurement that answers the question you are addressing.
Adjustments need measurement
Acid additions can change taste and chemistry, but simple mass-balance calculations do not capture buffering, precipitation, or blending effects.
Make a bench trial with measured portions, mix completely, and allow time for the change to integrate. Choose a target based on style, fruit, and reliable winemaking references.
Retest and document
After an addition, re-measure using the same method and instrument. Record the product, mass, batch volume, and results so future adjustments are based on evidence.
When managing sulfite, consider measured pH and free SO₂ together; neither a calculator nor a fixed addition guarantees stability.