Ok, I have searched and finally found something I can almost understand about reaching the "endpoint" to determine the ta in a wine. Here it is:
"The technique is simple. Although it isn't absolutely necessary, you will get more accuracy if you re-calibrate your pH pen using a pH 7 buffer. Measure out a 15 millilitre sample of the red wine or must to be tested and place it in a beaker.
Fill a syringe with 0.2 N sodium hydroxide. With the pH pen held in the sample, start adding sodium hydroxide while continuously swirling the container.
You will observe that the digital reading of the pen soon begins to climb. You need to take it up until it reads pH 8.2, adding drops very slowly as you approach that point.
The number of millilitres of sodium hydroxide used to reach pH 8.2 gives you the TA in g/L."
How does it give me the TA when it reaches 8.2. If I count the millilitres, is there some conversion.
I am sorry I don't get it. I didn't have chemistry in high school or college. I had mechanical drawing and a two hour phys ed class instead!