Total acid
The measure of all a wine's acids taken together.
Troncais
A renowned forest near the French city of Moulins where oak is harvested to make wine barrels.
Total acidity (TA) - Acids in wine are principally tartaric, malic and citric. Their total level is given in grams/litre.
total acidity
Sum of fixed acidity and volatile acidity. The degree of acidity of a wine affects its stability during ageing (the greater the level of acidity the more it can be aged) as well as its freshness and colour.
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total acidity...
The total amount of acidity in a wine, measured in grams per litre, often expressed either as sulphuric or tartaric acid.
Touriga Francesa...
Increase total acidity or reduce pH
1-2 g/L
Increase TA by 1 g/L or reduce pH by 0.1 unit ...
A winemaking technique to control oxidation of wines aging in barrels where wine is added periodically to replace wine lost through evaporation.
Total acid
The measure of all a wine's acids taken together.
TA: See total acidity. Table Wine: A still wine, usually light to medium in body, dry to semi-dry, low to moderate in alcohol (10% to 13% by volume), and often served with meals. Also called dinner wine.
Total acidity is measured by pH, which gets lower as the acidity increases. Acquit document which must accompany all shipments of wine on which tax has not yet been paid.
Acidity: Describes a tart or sour taste in the mouth when total acidity of the wine is high.
Acrid: Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines.
term used to describe a tart or sour taste in the mouth when total acidity of the wine is high.
Acidity . term used on labels to express the total acid content of the wine. The acids referred to are
citric, lactic, malic and tartaric.
Wine makers, and wine writers often talk about the total acidity (TA) in a wine. It is only half the story. pH is the meassure of how strong the acid is in wine. The lower the number, the stronger the acid.
Peculiar characteristic of this wine, thanks to the high quantity of malic acid and the lively total acidity, is its vocation to be sparkled, fermented in bottle (Champenoise method) or in autoclave (Charmat method).
Early racking is not required for wines of high total acidity--i.e., those produced in cool climatic regions or from high-acid varieties.
As grapes ripen, sugar, color and pH increase as total acidity decreases. For the highest quality wine , grapes need to develop aroma and taste characteristics that only result from physiological maturity and sugar-acid balance.
Term used to express the total acid content of the wine. Acidity is the quality that gives wine its crispiness and vitality. It provides a refreshing sensation in white wines, and balance in reds. Its absence makes a wine dull and 'flabby'.
Before continuing, it must be pointed out that when Total Acidity (TA) is referred to it will be in grams per litre. Some books refer to acid as a percentage: ie - 0.7 percent.
A term used on labels to express the total acid content of the wine. The acids referred to are citric, lactic, malic and tartaric. Desirable acid content on dry wines falls between 0.6% and 0.75% of the wine's volume.
Acidity: A tart or sour taste in the mouth when total acidity of the wine is high.
Describe wines whose total acid is so high that they taste tart or sour and a sharp edge or harsh feeling on the palate.
Acrid
Describes a harsh or bitter taste or pungent smell that is due to excess sulfur.
Titratable Acid (TA): Measurement of the total acidity present in grape juice or wine.
Malolactic fermentation. A natural, secondary fermentation, optional in the winemaking process, which softens the total acidity of the wine through the conversion of malic into lactic acid.
analysis, operation to which almost all modern wine subjected which measures its vital statistics - alcoholic strength, total acidity, residual sugar - and usually much more besides.
Malolactic Fermentation: A secondary fermentation occurring in most wines, this natural process converts malic acid into softer lactic acid and carbon dioxide, thus reducing the wine's total acidity.
pH: a measure of the intensity of the acidity (hydrogen ions) in grape juice and wine. pH is often a better measure of acid balance in a juice than is the total acidity.
(a) sec, trocken, secco, asciuttto, dry, tør, ngqüy, seco, kuiva, droog or torrt, on condition that the wine concerned has a residual sugar content not exceeding: (i) 4 grams per litre; or (ii) 9 grams per litre, provided that the total acidity ...
Is described by James Halliday in his Wine Encyclopedia as "the negative logarithm of hydrogen ion activity or concentration in wine". That means it is a measure of the acidity in a wine. The lower the pH in a wine, the higher the total acidity with ...
 See also: Wine, Grape, Acidity, Quality, Tannin
  
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