> why bother going to the trouble of measuring TA in wine when pH is far more
> important oenologically. pH influences color, so2 activity and even fining
> potential. any acid adjustment is based on pH not TA. i think u can do
> without the problems associated with accurate TA measurement.
> neil

For the most part, I agree with you Neil. I measure the TA before and
at harvest, mainly to have data for history and a meaningful way to
communicate with my growers, which is closely related to the first
reason.

TA is a very important aspect of wine, but the bottom line is how it
ultimately shows up on the palate, and this can be influenced by many
factors like tannins, temperature, alcohol level and probably a few
more, all of which won't be reflected in the titration numbers. So the
measurements, at best, will only give you a ballpark ideal of the end
results.

As for accuracy, I tend to think it's relatively simple to get
consistant results, which in my book is more important than accuracy.
If you're consistant and later find a discrepancy, it's simple to
adjust all your historic figures! I do the TA titration by color
change as using my meter (which is quite accurate but slow) is too
slow. With a little practice, relatively consistant, if not accurate
results, can be experienced.

I tend to not measure the TA beyond harvest and instead rely more upon
how the wine actually tastes. I've nobody to reflect those figures
with, and they really don't interest me otherwise.

clyde
Steelville, Missouri, USofA
http://www.PeacefulBend.com
http://www.vinic.com