The Relationships between Total Acidity, Titratable Acidity and pH in Wine

Abstract

The fundamental relationships that exist between the total acidity (the equivalence of the acid anions as measured by spectrophotometric or chromatographic methods), the titratable acidity (as measured by titration to a pH endpoint with a strong base) and pH in wines are elucidated for the first time. The acid and mineral analyses of 21 European wines are used to confirm the first of these relationships. A possible mechanism for the relationship is suggested. The values of titratable acidity and pH predicted from the operation of this mechanism are compared with the reported values for a number of wines. Acid and mineral analyses of Californian wines are used to confirm the general nature of the relationships.