I have been asked by a Dutch wine association to test one of their wines for an article in their upcoming magazine edition. Seemingly, I have an analyser that can measure things like malic-, lactic, acetic- or total acid levels, but they also want to know specifically the tartaric acidity level in the wine. They will compare my results with the test results from one of the top labs in Germany. I want to do a good job, but I am confused now with their request for the tartaric acid level. My analyser measures total acidity, not tartaric acidity.
Total acidity is often expressed in grams/liter of tartaric acid. There is even this formula: TA = (Number or milliliters of NaOH / Number of milliliters of juice) X 0.75 The units for the TA in this calculation are: Number of grams of tartaric acid per 100 milliliters of juice.
So how important is it to know or measure the tartaric acid level apart from the total or titratable acid level in the wine? How is it measured on its own? (tartaric that is).
A picture taken of the anlyser I use to measure stuff.
Total acidity is often expressed in grams/liter of tartaric acid. There is even this formula: TA = (Number or milliliters of NaOH / Number of milliliters of juice) X 0.75 The units for the TA in this calculation are: Number of grams of tartaric acid per 100 milliliters of juice.
So how important is it to know or measure the tartaric acid level apart from the total or titratable acid level in the wine? How is it measured on its own? (tartaric that is).
A picture taken of the anlyser I use to measure stuff.
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