COL34690 0422 - AN 010 Titratable Acidity of red wine by manual titration

This article explains a manual titration method for measuring titratable acidity (TA) in red wine using a Thermo Scientific™ Orion™ pH Electrode and Meter. The process includes sample preparation, pH calibration, and titration with NaOH to reach pH 8.2. It provides QC procedures and calculations for TA. Equipment and reagents are detailed, along with ordering information for related products.