Sometimes tasting notes refer to Titratable Acidity or TA but what exactly is it? In this blog, we'll delve into the world of titratable acidity in wine, explaining what it is, why it matters, and how it influences the wine in your glass.
What is Titratable Acidity?
Titratable acidity is a measurement of the total acidity in wine, primarily composed of two main acids: tartaric acid and malic acid. This measurement is expressed in grams per liter (g/L) of tartaric acid and represents the total amount of acid present in the wine. Titratable acidity is a critical parameter in winemaking, as it impacts various aspects of wine quality.
The Importance of Titratable Acidity
Balance: Acidity is a key component that contributes to the overall balance of a wine. It helps offset sweetness and enhances the wine's freshness. Wines with the right level of acidity are often considered more vibrant and pleasant on the palate.
pH Regulation: Titratable acidity influences the pH of the wine. Maintaining the appropriate pH level is crucial for a wine's stability and microbial safety during fermentation and aging.
Flavour: Acidity affects the flavour profile of wine. Wines with higher acidity tend to have a crisper, more zesty character, while lower acidity can lead to a flatter taste.
Ageing Potential: Titratable acidity can influence a wine's ageing potential. Wines with sufficient acidity often have better ageing capabilities due to their ability to evolve and develop over time.
How is Titratable Acidity Measured?
Titratable acidity is determined through a chemical titration process. Here's a simplified overview of how it works:
Sample Preparation: A wine sample is prepared by adding a precise amount of wine to a flask and then adding a pH indicator, typically phenolphthalein, which turns pink.
Titration: A sodium hydroxide (NaOH) solution is slowly added to the wine sample. The base reacts with the acid in the wine, causing the pink colour to disappear.
Endpoint Detection: The endpoint of the titration is reached when the pink colour changes to a pale yellow, signifying that all the acid has been neutralised. The volume of NaOH solution used is recorded.
Calculation: Titratable acidity is calculated based on the volume of NaOH used and expressed in grams per litre (g/L) of tartaric acid.
The Right Balance of Titratable Acidity
The ideal level of titratable acidity in wine varies depending on the wine's style and intended purpose. For example:
Crisp Whites: White wines often have higher acidity, typically around 6-8 g/L. This acidity enhances their freshness and vibrancy.
Balanced Reds: Red wines usually have slightly lower acidity, ranging from 5-7 g/L, to ensure a harmonious balance with their other components.
Sparkling Wines: Sparkling wines require higher acidity, around 7-9 g/L, to provide the effervescence and structure necessary for their style.
Titratable acidity is a fundamental aspect of winemaking, impacting the balance, flavour, and ageing potential of wine. Winemakers carefully manage this parameter to create wines that are both pleasurable and stable. The next time you savour a glass of wine, you can appreciate the delicate science that contributes to its exquisite taste.
