The measurement of titratable acidity gives us important about the taste and sensory impression of a wine. These figures represent the total amount of free acid in a must or wine and can be easily determined by titration with a standard solution of an alkali to a convenient end-point.

25KB	Jens is pipetting a certain volume of must into a cylinder.
22KB	Once the correct volume of must is in the cylinder the scale is at the zero point. Then he begins to add the alkali in small quantities, mixing the cylinder thoroughly each time.
15KB	The end point of the titration is reached when a blue colour persists for more than 30 seconds. The acids have then been neutralised and the actual quantity present is shown on the scale.