Titratable acid

If in wine or fruit juice analyzes of acid is mentioned, one speaks of the total titratable acid. However, the determined by titration value does not match the computed as the sum of the individual acids total acid. Nor correlates the total titratable acid with the pH. Buffered by potassium, magnesium or calcium of the acids is detected by sensors or by either titration. In determining the total acid by chromatography, however, the concentration of all acids is measured regardless of the extent of buffering. Both the calculated with the chromatograph total acidity and pH are thus a clearly inferior measure of the acid perception than the total titratable acid. Tartaric acid and citric acid to reduce the pH, for example, much faster than malic acid, lactic acid or succinic acid.