From my experience, whether or not to concentrate on TA depends on what you're making wine from.
Calif type grapes are more fussy to work with and it's wise to balance both the TA and PH when required.
Cool weather grapes such as concord,concord-type grapes and fruits aren't as fussy and you get very good wine by paying more attention to the PH. PH affects flavor more than one would suspect. You can take an initial must sample and it can taste like dishwater when the PH is too high. Begin to lower it,and the flavor starts to come up. By bench testing, adding a little more acid, and tasting will show you where the juice has the best flavor. Just a couple weeks ago, we were working with peach made from all fruit,no water. The beginning sample was totally tasteless. When we got to a PH of 3.35 the flavor exploded on it.
When you have musts that are too acid, lowering the PH will bring the wine into balance. Do all your acid adjustments at the primary before pitching yeast. Your wines will be much better and you won't be trying to adjust them when you are trying to bottle.