Total acidity
/ˈtō-təl ə-ˈsi-də-tē/
Winemaking, Wine-chemistry, Acidity, Wine-tasting, Wine-quality•Last updated April 1, 2025
Total acidity is the sum of all titratable acids in wine, measured in grams per liter of tartaric acid. It affects the wine's taste, balance, and aging potential.
Examples
- A white wine with a total acidity of 7 g/L might be described as crisp and refreshing.
- A red wine with a total acidity of 5.5 g/L could be considered well-balanced for its style.
- During winemaking, a winemaker might measure the total acidity of a must to decide if tartaric acid should be added to increase acidity.
Etymology
The term 'total acidity' derives from the Latin 'acidus,' meaning sour or sharp, and 'totalis,' meaning whole or entire. The concept became standardized in the 20th century with advanced analytical methods in winemaking.
Usage Notes
Total acidity is used to assess wine balance and quality, guiding winemakers in making adjustments during the winemaking process.