total acidity

Used to gauge the "total acidity" in the wine.

These inexpensive supplements can be used by winemakers in acidification to boost the wine's total acidity.

However, areas such as the Lake District and Wales receive the largest total acidity because of their high rainfall.

Osprey's Dominion says that the total acidity in this sauvignon blanc is 8.4 grams per liter.

A measurement of "total acidity" (TA) of a wine minus the volatile acids.

The titratable acidity or "TA" (also referred to as "total acidity") is the measure of the tartaric acid in the grapes.

Calorimetric methods can be considered to give a measure of the total acidity or basicity as it is not descriminate to either Lewis or Brønsted sites.

If these beverages are well tolerated, phase 3 may reintroduce solids containing minimal lactose, low fiber, low fat, low total acidity, and no gastric irritants.

However, there is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity).

However, some species of Lactobacillus (particularly L. brevis and L. plantarum) have the potential to degrade tartaric acid in wine, reducing a wines total acidity by anywhere from 3-50%.

The soils and climate of the regions are very similar to Mendoza but the unique mesoclimate and high elevation of the vineyards typically produces grapes with higher levels of total acidity which contribute to the wines balance and depth.

For north-eastern USA, measurements suggest that the contributions to total acidity are made up of 62 per cent from sulphuric acid, 32 per cent from nitric acid, and 6 per cent from hydrochloric acid (Record et al., 1982).

The balance between sugar (as well as the potential alcohol level) and acids is considered one of the most critical aspects of producing quality wine so both the must weight and "total acidity", as well as the pH of the grapes, are evaluated to determine ripeness.

Suché - "Dry" If its sugar content does not exceed 4 grams per litre, or 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.

The measure of the amount of acidity in wine is known as the "titratable acidity" or "total acidity", which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9.