Hanna HI84502 Total Acidity Mini Titrator for Wine Analysis

Acids occur naturally during the growing of grapes and as part of the fermentation process. Wines show lower levels of acid when there is a hot growing season or when the grapes come from warmer regions. In the proper proportion, acids are a desirable trait and give the wine character. The three predominant acids in wine are tartaric, malic and citric. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and graceful aging in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes to fruitiness. A small amount of titratable acidity comes from citric acid. Wine also contains trace amounts of other acids; the least desirable acid in wine is acetic acid, which, when present in more than a nominal amount, gives wine a sour or vinegary aspect.  

Total acidity, also called titratable acidity, is the sum of the Źfixed and volatile acids. In the United States the total acidity is usually expressed in terms of tartaric acid, even though other acids are also measured. Total acidity directly affects the color and flavor of wine and, depending on the style of the wine, is sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity makes wine tart and sharp; too little makes wines Žflat, flabby, and uninteresting. Proper acidity in wine is what makes it refreshing and an ideal accompaniment to food. The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels to retain the proper balance.

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