PT - JOURNAL ARTICLE AU - Roger Boulton TI - The Relationships between Total Acidity, Titratable Acidity and pH in Wine AID - 10.5344/ajev.1980.31.1.76 DP - 1980 Jan 01 TA - American Journal of Enology and Viticulture PG - 76--80 VI - 31 IP - 1 4099 - http://www.ajevonline.org/content/31/1/76.short 4100 - http://www.ajevonline.org/content/31/1/76.full SO - Am J Enol Vitic.1980 Jan 01; 31 AB - 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.