Labo VinTotal acidity
The total acidity (or titrable acidity) of a fruit juice or wine is due to the presence of a mixture of organic acids, whose composition is variable depending on the fruit nature and its maturity. The main acids encountered in fruits are tartaric, malic, citric, succinic, lactic, and acetic acids.
The total acidity is expressed in g/L of equivalent tartaric acid (in France, in g/L equivalent sulfuric acid). The acidity must have an ideal value in a well-balanced wine. This value depends on the wine type (sugar, alcohol content...) The total acidity can vary, depending on the fruit, from 2-4 g/L (pear) to more than 40 g/L (lemon).