Work out titratable acidity instantly with clear inputs, formula shown and shareable results.
Titratable acidity is titrant volume x normality x acid equivalent weight x 100, divided by sample size in milligrams. It must be reported as a named acid, because equivalent weights differ: citric 64.04, malic 67.05, tartaric 75.04 and lactic 90.08. The same titration gives different percentages depending on which acid is assumed.
Titratable acidity
TA % = titre (mL) x normality x equivalent weight x 100 / (sample x 1000)
pH measures free hydrogen ion activity; titratable acidity measures total acid available to be neutralised. A weakly dissociated acid can give high titratable acidity at modest pH, and buffering capacity depends on the latter.
pH 8.1-8.2 with a meter, or phenolphthalein to a faint pink for pale samples. Coloured juices and wines need a meter, since the visual endpoint cannot be seen.